Tripolini Amatriciana

15 minutes

30 minutes

¼ cup lean smoked bacon, cut into 1” x ¼” x ¼” strips

2 cups tomato sauce

1/4 tsp crushed red pepper

1 lb tripolini pasta (trenette or curly fettuccine)

1/4 cup Parmesan cheese, grated

2 Tbsp Romano cheese

½ cup fresh basil, shredded

1/2 cup lean smoked bacon, cut into 1” x ¼” x ¼” strips

4 cups tomato sauce

1/2 tsp crushed red pepper

1 lb tripolini pasta (trenette or curly fettuccine) Pasta 1/2 cup Parmesan cheese, grated

4 Tbsp Romano cheese

1 cup fresh basil, shredded

3/4 cup lean smoked bacon, cut into 1” x ¼” x ¼” strips

6 cups tomato sauce

3/4 tsp crushed red pepper

2 lbs tripolini pasta (trenette or curly fettuccine)

3/4 cup Parmesan cheese, grated

6 Tbsp Romano cheese

1 ½ cup fresh basil, shredded

HEAT bacon in a large skillet over medium-low heat. Cook until bacon renders its fat and begins to brown. Stir in crushed red pepper and cook 1 minute. Add tomato sauce and bring to a boil.
COOK pasta according to package directions. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot.
ADD bacon/tomato sauce mixture and reserved pasta cooking liquid to pot. Bring to a boil and remove from heat. Stir in grated cheeses and basil.
TOSS to mix and serve immediately.