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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fettuccine Verdi Capriccio Recipe

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This recipe for Fettuccine Verdi Capriccio is from The Patterson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ lb bacon cut into small cubes
10 black olives, halved
2 cups tomato sauce
¼ cup butter
2 cups whipping cream
2 Tbsp fresh parsley
salt and freshly ground pepper
1¼ lbs green fettuccine
1 cup freshly grated parmesan cheese
Directions:
Directions:
Combine bacon and olives in a large skillet over medium heat and cook 5 minutes (do not fry bacon crisp). Drain off all fat. Add tomato sauce and butter to skillet and simmer 2 minutes. Stir in cream, parsley, salt and pepper and cook 2 more minutes. Remove from heat and set aside.

Bring large pot of salted water to a rapid boil. Add fettuccine and cook al dente; drain well. Transfer to large bowl. Reheat sauce briefly. Add to pasta and toss gently. Add parmesan and toss again. Serve hot.
Number Of Servings:
Number Of Servings:
8

 

 

 

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