A spicy, Italian-style tomato cream sauce with salmon and crisp bits of bacon served over linguine pasta.
8 ounces linguine pasta
6 slices smoked bacon, diced
1/2 medium onion, chopped
3 large garlic cloves, finely minced
2 teaspoons dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
2 (14-ounce) cans diced tomatoes, undrained
3 tablespoons red wine vinegar
1 (14.75-ounce) can salmon, or 2 (7.5-ounce) cans, drained and flaked
1/2 cup heavy cream
Freshly grated Parmesan cheese
- Cook pasta according to package directions; drain and keep warm.
- In 3 quart saucepan cook bacon until crisp. Drain, reserving about 2 tablespoons bacon fat. Add onion, garlic, basil, oregano, and the peppers; cook 5 minutes.
- Add tomatoes and vinegar; cook over medium high heat 10 minutes or until slightly thickened. Stir in canned salmon and cream; heat through. Serve over hot cooked pasta. Garnish with Parmesan cheese.
Makes 4 servings.