Ingredients
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1/2 lb linguine or 1/2 lb fettuccine
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6 slices bacon, diced
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1/2 onion, chopped
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3 cloves garlic, minced
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2 teaspoons dried basil (leaf not ground)
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1/2 teaspoon dried oregano (leaf not ground)
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon crushed red pepper flakes
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2 (14 ounce) cans canned diced tomatoes
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3 tablespoons red wine vinegar
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1 (14 3/4 ounce) can salmon, drained and broken into bite-sized pieces
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1/2 cup heavy cream
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parmesan cheese, finely shredded
Instructions
- Cook pasta according to package directions; drain and keep warm.
- In large saucepan cook bacon pieces until crisp; drain; set bacon aside, reserving about 2 tbsp fat.
- Add onion, garlic, basil, oregano, and peppers to bacon fat; cook 5 minutes.
- Add tomatoes and vinegar; cook over medium-high heat 10 minutes or until slightly thickened.
- Stir in salmon and cream; heat through.
- Serve over hot cooked pasta.
- Garnish with cheese.