Recipe by Acountkel
Found this in a 2001 Taste of Home issue. We grow tomatoes and whenever we have an abundance sitting on our counter, it's "fabulous fettuccine" for us.
Top Review by marlenekp
This is a great recipe. A friend made this for us a few years ago, after tasting it I had to have the recipe. It is really tasty. I have served it for family meals and parties over 20 people, with rave reviews. Easy too. We don't eat a lot of pasta and if I had been searching for a pasta recipe this most likely would not be something I would of chosen, I like cream sauces. I'm glad my friend served it or I would of missed out.
- 1⁄2 lb bacon, diced
- 3 tablespoons olive oil or 3 tablespoons vegetable oil
- 2 large onions, chopped
- 3 lbs fresh tomatoes, peeled, seeded and chopped (undrained) or 2 (14 1/2 ounce) cans diced tomatoes (undrained)
- 3 garlic cloves, minced
- 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 cup minced fresh parsley
- 1 lb fettuccine pasta
- 1⁄3 cup shredded parmesan cheese
Directions See How It's Made
- In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 1 tbsp drippings. Add oil and onions to drippings; saute until tender, about 5 minutes.
- Add tomatoes and garlic; simmer uncovered for 5 minutes.
- Stir in tarragon, salt, pepper and cayenne; cover and simmer for 20 minutes, stirring occasionally.
- Meanwhile, cook fettuccine according to package directions.
- Add parsley to the tomato mixture; simmer 5 minutes longer. Stir in bacon.
- Drain fettuccine; top with tomato mixture. Sprinkle with parmesan cheese.