per your preference or omit it altogether if a milder
flavor is desired.

4 slices turkey bacon, chopped
1 onion, chopped
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon crushed red pepper flakes
(more/less per preference)
½ cup red wine
1 28-ounce can crushed tomatoes
1 pound ribbon-style pasta
1 handful chopped fresh parsley
Heat the oil in a large saucepan or deep skillet. Add
the onion, turkey bacon, pepper and salt. Saute until
fragrant. The onion should be soft and the bacon
thoroughly cooked, about 8 minutes.

Add the red wine, bring it to a boil and let it reduce
a bit. Add the canned tomatoes, lower the heat,
cover and simmer for at least 30 minutes, or as long
as 90 minutes, if desired. The flavor will deepen a bit,
but this is not a dish that requires hours on the stove.

Cook the pasta in salted water according to pack-
age directions to al dente. Reserve ¼ cup of the
cooking water before draining and, when done, toss
the pasta with sauce, adding water if needed to coat
the noodles.

Top with chopped parsley, and serve. JE
Chai. News for people
who know
we don’t mean
spiced tea.

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JEWISH EXPONENT
and all the time online
@jewishexponent.com. For home delivery,
call 215.832.0710.

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