Friday, November 11, 2011
Recipe adapted slightly from Taste of Home
1/4 cup butter
2 large sweet onions, diced
1/4 tsp. crushed red pepper flakes
1/8 tsp. salt
8 garlic cloves, minced
2 cans (14-ounces each) diced tomatoes, drained
1/4 cup balsamic vinegar (I'm always a little nervous about vinegar, so I only used 3-Tablespoons)
1/4 cup olive oil, divided
1 pkg. (13-ounces) uncooked angel hair pasta
1 pkg. (16-ounces) bacon, cooked and crumbled
2/3 cup shredded Parmesan cheese
1/2 tsp. coarsely ground pepper
fresh basil leaves, optional
In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes, and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30 - 40 minutes, or until the onions are golden brown.
Add the tomatoes, vinegar, and 2 tablespoons oil to the skillet, keeping the heat on low and stirring occasionally. Meanwhile cook the pasta according to package directions. Drain pasta; toss with onion mixture.
Drizzle with remaining olive oil. Sprinkle with bacon, Parmesan cheese, and pepper, and heat through. Garnish with fresh basil if desired.
Makes 6 servings.
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