6 strips of bacon – fat removed
6 button mushrooms – sliced
6 gloves garlic – crushed
½ cup dry red wine
1 cup diced tomatoes in juice
1 tablespoon tomato paste
1 tablespoon freshly chopped Basil
2 tablespoons freshly chopped parsley
¼ cup red bell pepper – sliced
3 cups gluten free pasta of choice
½ cup grated cheese
1. Sauté’ bacon in a fry pan on medium heat until crisp
2. Add garlic and stir fry for 30 seconds
3. Add wine and scrap any brown bits on pan stir in
4. Add tomato, tomato paste, basil and red bell pepper
5. Simmer until sauce thickens, stirring occasionally – approx 10 minutes
6. Mix in parsley
7. Cook pasta until just tender – drain (do not overcook GF pasta)
8. Place pasta on pasta plate or bowl and pour over the sauce
9. Serve hot with grated cheese
Serve with toasted rice bread
For a change, use a white or curried rice instead of pasta.
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About Chrissy Siggee
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