Tuesday, May 29, 2012

Tomato-Cream Sauce with Bacon and Peas



I combined a few different recipes to come up with this gem of a recipe.

3 tablespoons olive oil
1 large onion, diced
2 clove garlic, minced
1 (28 ounce) can Italian-style diced tomatoes, undrained
2 tablespoon dried basil leaves
1 1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
2 tablespoon butter
6 slices of bacon, cooked and chopped
1/2 - 1 cup frozen peas

In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream, butter, (cooked) bacon and peas. Reduce heat and simmer 5 more minutes. Pour over cooked spaghetti or pasta of your choice.

1 comment:

The McFarlane Family said...

I'm obsessed with this recipe! Instead of cooking the onions in olive oil, I just made the bacon first and cooked them in the grease. One less thing to clean up!

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