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1/2 pound sliced bacon, diced 3 T. olive oil 2 large onions, chopped 3 pounds fresh tomatoes, peeled, seeded and chopped OR 2 cans diced tomatoes, undrained (14.5 oz. each) 3 garlic cloves, minced 2 T. minced fresh tarragon or 2 t. dried tarragon 1/2 t. salt 1/4 t. pepper Pinch to 1/8 t. cayenne pepper 1 pound fettuccine 1/4 cup minced fresh parsley Shredded Parmesan cheese
In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 1 T. drippings. Add oil and onions to drippings; saute until tender, about 5 minutes. Add tomatoes and garlic;simmer, uncovered, for 5 minutes. Stir in tarragon, salt, pepper and cayenne. cover and simmer for 20 minutes, stirring occasionally. Meanwhile, cook fettuccine according to package directions. Add parsley to the tomato mixture; simmer 5 minutes more. Stir in bacon. Drain fettuccine; top with tomato mixture. Sprinkle with Parmesan cheese. makes 4 to 6 servings. Source: Unknown