Pasta Pomodoro (Tomato Pasta)
- 1 cup butter
- 1 each onions minced
- 6 cloves garlic
- 112 ounces italian plum (roma) tomatoes canned
- 3 each beef bouillon cubes
- 2 teaspoons salt
- 5 small hot chili peppers optional
- 1 cup bacon chopped, optional
- 2 tablespoons olive oil
- 2 pounds pasta, elbow macaroni
- 1 1/2 cups parmesan, parmigiano-reggiano cheese, grated grated
- Melt butter and add onion and whole garlic cloves.
- Saute until onion is golden.
- Add tomatoes with liquid and simmer over low heat 1 1/2 hours, or until sauce is thick.
- Add bouillon cubes, season to taste with salt and heat until cubes dissolve.
- Add chiles and/or bacon, if using, and simmer 30 minutes longer.
- When ready to serve, remove garlic cloves and chiles.
- Stir in oil.
- Meanwhile, cook macaroni until tender but firm and drain.
- Pour tomato sauce over macaroni and add cheese.
- Toss with fork and spoon until sauce and cheese are well distributed.
butter, onions, garlic, italian plum, salt, hot chili peppers, bacon, olive oil, pasta, parmesan
Taken from recipeland.com/recipe/v/pasta-pomodoro-tomato-pasta-41272 (may not work)