We developed this wonderful sauce recipe around Muir Glen Organic Fire Roasted Tomatoes. The combined smokiness of the tomatoes and Applewood bacon with red pepper flakes, fennel, thyme and oregano makes for a well-rounded, easy to prepare sauce that is absolutely mouth watering. Paired with our Roasted Garlic Herb Fettuccine, you have the perfect meal.
Want to add some additional protein to this recipe? We suggest mussels, claims, pork or chicken.
6 strips Applewood Smoked Bacon, cut in thin lardons
1 onion, diced
2 teaspoon minced garlic
2, 14.5 oz cans Muir Glen Organic Fire Roasted Diced Tomatoes (crushed would also work)
1-1/2 teaspoons red pepper flake
1/2 teaspoon fennel seeds
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt & Pepper
1. In a pot, cook bacon on medium low heat until crispy. Remove from heat and drain on a paper towel. Keep 6 tablespoons of fat in the pot. Add onion and garlic and cook over low to medium heat until translucent and tender. Add tomatoes to pot, crushing with a fork if too chunky, and add red pepper, fennel, thyme, and oregano. Fill both tomato cans 3/4 full with water and add to pot. Bring to a boil, return bacon to the pot, and let simmer for 45 minutes - 1 hour, occasionally stirring. Add more water if too thick, season to taste, and finish with butter.
2. After sauce has simmered for at least 45 minutes, bring a large pot of lightly salted water to a rapid boil and cook pasta until al dente (about 8 minutes). Drain.
3. Toss pasta with sauce, garnish with Pecorino, serve & enjoy!