“I had three kids in three years when I was a ‘young married’ in my twenties,” writes Sheryl Hurd-House of Jupiter, Florida. “That’s when I started cooking and realized I liked it.”
Makes 4 servings.
- 1/2pound bacon, coarsely chopped
- 1small red onion, chopped
- 4large garlic cloves, chopped
- 8peperoncini from jar, drained, stemmed, seeded, chopped
- 214.5-ounce cans diced tomatoes in juice
- 12ounces linguine, freshly cooked
- grated parmesan cheese
DIRECTIONS Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Spoon off all but 3 tablespoons drippings from pot. Add onion and garlic to drippings. Sauté over medium-high heat until onion begins to soften, about 4 minutes. Add peperoncini and stir 1 minute. Add tomatoes with juices and bacon. Simmer sauce 2 minutes to blend flavors. Season sauce with salt and pepper. Reduce heat to medium-low. Add linguine; toss until pasta is coated with sauce. Transfer linguine to bowl; sprinkle with Parmesan cheese. Serve, passing more cheese separately.