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Bon Appétit

Linguine with Peperoncini and Bacon

3.8

(32)

"I had three kids in three years when I was a 'young married' in my twenties," writes Sheryl Hurd-House of Jupiter, Florida. "That's when I started cooking and realized I liked it."

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/2 pound bacon, coarsely chopped
1 small red onion, chopped
4 large garlic cloves, chopped
8 peperoncini from jar, drained, stemmed, seeded, chopped
2 14.5-ounce cans diced tomatoes in juice
12 ounces linguine, freshly cooked
Grated Parmesan cheese

Preparation

  1. Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Spoon off all but 3 tablespoons drippings from pot. Add onion and garlic to drippings. Sauté over medium-high heat until onion begins to soften, about 4 minutes. Add peperoncini and stir 1 minute. Add tomatoes with juices and bacon. Simmer sauce 2 minutes to blend flavors. Season sauce with salt and pepper. Reduce heat to medium-low. Add linguine; toss until pasta is coated with sauce. Transfer linguine to bowl; sprinkle with Parmesan cheese. Serve, passing more cheese separately.

TagsPastaLinguineBaconCured MeatMeatRed OnionOnionRoot VegetableVegetableGarlicCanned TomatoTomatoParmesanCheeseDairyMainDinnerNut FreeEasyQuickWeeknight MealsSauteBon Appétit
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