Fettuccini with Doctored Store Bought Tomato Sauce
Servings: 4 people
Ingredients
- 12 ounces fettuccine pasta
- salt and pepper to taste
- 2 strips smoked bacon
- 1 yellow pepper seeded and sliced into strips
- 1 yellow onion peeled, sliced into thin rings
- 24 ounces jarred tomato sauce
- 2 tablespoons capers
- Parmigiano-Reggiano cheese freshly grated
- 1 tablespoon toasted pine nuts
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the fettuccini according to the package to al dente.
- Reserve ½ cup pasta water before draining.
- Drain pasta and reserve.
Make the Sauce
- While the pasta is coming to a boil, prep all the ingredients.
- In a medium fry pan or large saucepan, add the chopped bacon. Cook on medium heat until lightly browned, about 4 minutes.
- Add the sliced yellow pepper and cook for 4 minutes.
- Add the sliced onion and continue cooking until the onion softens and starts to turn translucent, about 5 minutes.
- Add the jarred sauce, and stir to combine with other ingredients.
- Add the capers and stir to combine.
- When the pasta is done cooking, remove ½ cup of the pasta water before draining. If the sauce looks too thick, add a little of the pasta water until reaching the desired consistency.
- Taste and adjust the seasoning with salt and pepper.
Plating
- Spoon a little sauce into the bottom of each bowl. Add some fettuccine and top with a little more sauce. Please don't over-sauce the pasta.
- Top with freshly grated Parmigiano-Reggiano cheese and some toasted pine nuts.
- Serve.