Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pippette Matrigiana




Source of Recipe


Raley's Family of Fine Stores


List of Ingredients




1 cup chopped smoked bacon
1/2 Maui sweet onion, peeled and chopped
1/2 tsp. chile flakes
1 (24.5-oz.) jar Dattilo Basil Marinara Sauce
2 tbsp. dry white wine
3/4 lb. dry pasta

Recipe



In a large heavy skillet, cook bacon until crisp; remove from skillet, leaving the drippings. Add onion and chile flakes; cook for 5 to 10 minutes or until tender, then drain off excess grease. Add bacon, sauce and wine to the skillet. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Meanwhile, cook pasta according to package directions until al dente, then drain well. Add sauce to the pot with drained pasta and toss well. Serve with grated Romano cheese.

Makes 4 to 6 servings.