Cocolezzone's penne alla boscaiola

1 servings

Ingredients

Quantity Ingredient
½ cup Extra-virgin olive oil
½ pounds Bacon - sliced in thin julienne
½ tablespoon Minced garlic
½ pounds Onion, sliced in 1/4 by 1\" strips
½ tablespoon Hot red pepper, crushed
2 pounds Canned Italian Roma Tomatoes, drained & chopped
1 pounds Mushrooms, sliced thin
¼ bunch Parsley, chopped fine
2 mediums Green peppers, sliced in 1/4 by 1\" strips
1½ each Ribs celery, sliced into 1/4\" pieces

Directions

Short Pasta, such as penne or macaroni, cooked al dente ( 3 oz per person) To make sauce: In a skillet, heat oil. Add bacon, garlic, onion, and red pepper. Sauate until onion is soft. Add remaining ingredients. Simmer for 45 to 60 minutes, or until all ingredients are well-cooked. Five minutes befor sauce is finished, adjust salt to taste. To serve: Toss sauce with cooked pasta. Serve with grated Parmigiano- Reggiano cheese. The favoite recipe of Rossana Bewick, executive chef at CocoLezzone restaurant, Golden Valley Minnesota.

Submitted By RODNEY RIPLINGER On 11-06-94

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