|
Recipes:
8 ounces linguini pasta (I prefer angel hair)
6 ounces pancetta, diced
1/2 medium onion, chopped
2 ounces sun-dried tomatoes, chopped
3 large garlic cloves, finely minced
3 tbsp fresh marjoram
3 tbsp fresh basil leaves, finely chopped
salt and pepper to taste
1/4 to 1/2 teaspoon crushed red pepper
2 (14-ounce) cans diced tomatoes, undrained
1/4 cup red wine
1 pound salmon fillet, roasted and flaked into bite-sized pieces
1/2 cup heavy cream
Freshly grated Parmesan cheese
| 1. Cook pasta according to package directions; drain and keep warm. |
| 2. In 3 quart saucepan cook bacon until crisp and drain. Leave about 2 tablespoons bacon fat in the pan and add the onion, garlic, basil, marjoram, sun-dried tomatoes and the peppers; cook 5 minutes. |
| 3. Add canned tomatoes, cooked pancetta and red wine; cook over medium high heat 10 minutes or until slightly thickened. Stir in the flaked salmon and cream; heat through. Serve over hot cooked pasta. Garnish with Parmesan cheese. |
| Makes 4 servings. |
|
|
|