Onions and meaty portobellos simmer in a garlicky tomato sauce for a filling pasta dinner. Crispy bacon adds smoky flavor and crunch. For a meatless dish, omit the bacon and sauté the onion, mushrooms, and garlic in 1 tablespoon olive oil.
Oxmoor House OCTOBER 2006
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside.
2. Add onion to drippings in pan; sauté 3 minutes. Add mushrooms and garlic; sauté 4 minutes. Add tomatoes and next 4 ingredients; bring to a boil, reduce heat, and simmer 5 minutes.
3. While vegetable mixture simmers, cook fettuccine according to package directions, omitting salt and fat. Drain and add fettuccine to vegetable mixture; toss well. Sprinkle pasta and vegetables with crumbled bacon and Parmesan cheese.
Go to full version of