Spicy Tomato Sauce
Serve this hearty sauce with thick fettucine noodles or hefty rigatoni for a perfect meal.
Makes 6 (1/2-cup) servings
|1||teaspoon olive oil|
|2||ounces Canadian bacon, cut into thin strips|
|1/4||cup chopped onion|
|2||cloves garlic, minced|
|1/2||pound fresh mushrooms, sliced|
|2||cans (14 ounces each) no-salt-added whole tomatoes, undrained|
|2||tablespoons chopped fresh parsley|
|1||teaspoon dried oregano leaves|
|1/2||teaspoon red pepper flakes|
- Heat oil in medium saucepan over high heat. Stir in bacon, onion and garlic. Cook and stir 3 minutes or until onion is tender. Add mushrooms; cook and stir 2 minutes or until mushrooms are tender.
- Add tomatoes, parsley, oregano, crushed red pepper and black pepper to saucepan. Bring to a boil; cover. Simmer 50 to 60 minutes over medium heat, stirring occasionally, until sauce thickens. Garnish as desired.
|Total Fat||2 g|
|Calories from Fat||25 %|
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