Ingredients
1/2 pound sliced bacon, diced3 tablespoons olive oil2 large onions, chopped3 pounds fresh tomatoes, peeled, seeded and chopped or 2 cans (14-1/2 ounces each) diced tomatoes, undrained3 garlic cloves, minced2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon1/2 teaspoon salt1/4 teaspoon pepperPinch to 1/8 teaspoon cayenne pepper1 package (16 ounces) fettuccine1/4 cup minced fresh parsleyShredded Parmesan cheese
Preparation
In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 1 tablespoon 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.
