Pippette Matrigiana

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Pippette Matrigiana
1 cup smoked bacon chopped
1/2 Maui sweet onion peeled and chopped
1/2 tsp. chile flakes
1 (24.5- oz.) jar Dattilo Basil Marinara Sauce
2 tbsp. dry white wine
3/4 lb. dry pasta
Prep time: 10 minutes
Cook time: 30 minutes

In a large heavy skillet, cook bacon until crisp; remove from skillet, leaving the drippings. Add onion and chile flakes; cook for 5 to 10 minutes or until tender, then drain off excess grease. Add bacon, sauce and wine to the skillet. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Meanwhile, cook pasta according to package directions until al dente, then drain well. Add sauce to the pot with drained pasta and toss well. Serve with grated Romano cheese.

Makes 4 to 6 servings.
Nutritional Information:
600 calories, 25 g protein, 23 g total fat (8 g sat.), 69 g carbohydrate, 5 g fiber, 15 g sugar, 40 mg cholesterol, 970 mg sodium, 13 points


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