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Peppered Bacon and Tomato Linguine

SUBMITTED BY: dalgal PHOTO BY: SunnyByrd

"Quick and delicious!"

RECIPE RATING:

Read Reviews (71)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 pound peppered bacon, diced
2 tablespoons chopped green onion
2 teaspoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon salt
ground black pepper to taste
1 (16 ounce) package linguine pasta
3 tablespoons grated Parmesan cheese

DIRECTIONS

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
Saute green onion and garlic in bacon drippings over medium heat for one minute. Stir in tomatoes, basil, salt and ground black pepper; simmer for 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss hot pasta with sauce and sprinkle with Parmesan cheese.

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REVIEWS

Reviewed on Oct. 24, 2007 by STEVERAMSEY

Pretty tasty, but I find that it works best to double all the ingredients, except the pasta --... MORE

Reviewed on Nov. 13, 2007 by ~TAYLOR~

Good recipe, with some changes. I prefer using yellow onion to the green, and chop up an... MORE

Reviewed on Jul. 19, 2007 by BABIDOLL02

This was delicious, although I only gave it 4 stars due to the fact that the way the recipe is... MORE

Reviewed on Nov. 13, 2007 by tea and honey

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

tea and honey
Nov. 13, 2007

I just made this the other day when I was looking for new ways to serve pasta. I am not surprised to find it featured in the daily recipe emailing. I used lower sodium bacon (the only thing we ever have), three fresh tomatoes and a small yellow onion (again because this is what I had on hand). I omitted the added salt and poured off the extra grease and added a bit of extra pepper. As I found the sauce a bit dry for our tastes, I did about 1/4 cup of no-sodium chicken broth and simmered. I added the bacon, parmesan cheese and some parsley to the pan just before serving and sprinkled a handful of crumbled fresh mozzarella on top on the plates. Very tasty and well received by my husband, college age daughter and her friend. I gave it five stars because, although I did not follow the recipe as written, this is an excellent "idea" recipe to enjoy and be creative. I will make this again. Next time, I am thinking I might try the sauce with the cream mentioned by another reviewer, instead of the chicken broth. I am thinking that another time I might vary by adding grilled chicken pieces. Thank you for the versatile recipe.

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6 users found this review helpful

I just made this the other day when I was looking for new ways to serve pasta. I am not... MORE

Reviewed on Nov. 1, 2005 by LIZCANCOOK

I used regular bacon, so I added extra black pepper. Also, I drained most of the bacon... MORE

Reviewed on Feb. 22, 2008 by SunnyByrd

Made this tonight. Yum. I doubled the recipe for sauce and made another 1/2lb pasta. Drained... MORE

Reviewed on Oct. 13, 2007 by Melissa

this was very delicious and i find myself making it often -- here is a piece of advice.. It is... MORE

Reviewed on Feb. 23, 2008 by love2cook

If I could give this 10 Stars, I would! My kids who don't care for tomatoes, absolutely loved... MORE

Reviewed on Jan. 6, 2008 by HARDROCKGIRL777

This was amazing, I will be making this again for sure, probably this upcoming week. I added... MORE

Reviewed on Nov. 13, 2007 by TLorDaGama

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