Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 6 slices thick cut smoked bacon, cut into ¼ inch strips
- 1 medium onion, thinly sliced
- 15 oz can tomato purée
- 1 tbsp red wine vinegar
- ¼ tsp red pepper flakes
- ¼ tsp salt
- 1 pound bucatini pasta
- ½ cup grated romano cheese
- ¼ cup basil leaves, coarsely chopped
- black pepper
Directions
Bring a pot of salted water to a boil.
Heat oil in a skillet.
Add bacon and cook until bacon begins to turn brown.
Remove bacon and reserve.
Add onion and cook in bacon drippings 7 min.
Stir in reserved bacon, tomato puree, vinegar, pepper flakes and salt.
Simmer 3 minutes.
Prepare pasta following package directions.
Drain pasta.
Toss pasta with sauce.
Stir in ¼ cup cheese and the basil.
Serve with extra cheese on the side and the black pepper to taste. Garlic bread too.
Category:Cathy's Recipes
Category:Perciatelli Recipes
Category:Bacon Recipes
Category:Romano Recipes
Category:Basil Recipes