Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Extra-virgin olive oil -Tomatoes, drained chopped
1/2 lb Bacon - sliced in thin 1 lb Mushrooms, sliced thin
-julienne 1/4 bn Parsley, chopped fine
1/2 T Minced garlic 2 md Green peppers, sliced in
1/2 lb Onion, sliced in 1/4 by 1" -1/4 by 1" strips
-strips 1 1/2 ea Ribs celery, sliced into
1/2 T Hot red pepper, crushed -1/4" pieces
2 lb Canned Italian Roma

Short Pasta, such as penne or macaroni, cooked al dente ( 3 oz per
person) To make sauce: In a skillet, heat oil. Add bacon, garlic,
onion, and red pepper. Sauate until onion is soft. Add remaining
ingredients. Simmer for 45 to 60 minutes, or until all ingredients
are well-cooked. Five minutes befor sauce is finished, adjust salt
to taste. To serve: Toss sauce with cooked pasta. Serve with grated
Parmigiano- Reggiano cheese. The favoite recipe of Rossana Bewick,
executive chef at CocoLezzone restaurant, Golden Valley Minnesota.

Submitted By RODNEY RIPLINGER On 11-06-94

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