Prep 25 mins
Cook 20 mins
Had this receipe for years. So Good. Clipped from magazine and adapted to a lower fat version.
- 4 slices turkey bacon
- 4 medium onions, chopped
- 14 ounces diced tomatoes
- 1⁄8 teaspoon pepper
- 3 tablespoons low-fat milk
- 2 tablespoons parsley, chopped
- 8 ounces pasta (rigatoni is good)
- parmesan cheese
- Dice Bacon. In a 10-inch skillet over medium low heat, cook bacon until browned. With slotted spoon remove bacon to paper towel and let drain.
- Chop onions.
- In remaining fat in skillet, over medium heat,cook onions until very tender. Add canned tomatoes and pepper; over high heat, bring to a boil. Then reduce heat to low; and simmer, 10 minutes.
- Let cool slightly. Pour tomato mixture and milk into a food processor or blender and blend at low speed until smooth.
- Return sauce to skillet; stir in bacon and parsley; heat through. Makes about 1 1/2 cups sauce serve with pasta. Sprinkle with parmesan.
I was looking for a special tomato sauce for my homemade manicottis. I had some leftover uncooked bacon from the weekend (regular pork bacon but will try the turkey bacon next time) and it gave the perfect lift to my spinach and cheese manicotti. After the first bite, my DH said "the bacon sauce is perfect!" I doubled it and used crushed tomatoes instead of the diced, but can't image that it would change it much.