Penne Amadricana Recipe

• 6 ounce. can tomato paste
• 16 ounce. can tomato puree
• 4 ounce. dry red wine
• 8 ounce. bacon
• 4 sm. zucchini
• 8 ounce. mushrooms
• 1 teaspoon salt
• 1/2 teaspoon cracked pepper
• 1 tbsp. dry basil (preferred: fresh basil, 8 sprigs minced)
• 1/2 teaspoon sugar
• 4 med. cloves garlic
• 1 med. onion, minced
• 2 tbsp. extra virgin olive oil
• 1 pound Penne

1. Saute/fry sliced mushrooms in extra virgin olive oil.
2. Remove mushrooms, then saute/fry sliced zucchini, then saute/fry bacon.
3. Set aside.
4. In this juice glaze onions, then add in garlic (minced) till they brown.
5. Add in the tomato paste and mix well with the onions and garlic.
6. Upon boiling point add in one can (tomato paste can) of cool water and bring back to boil.
7. Add in the can of tomato puree and bring back to boil.
8. Add in 3/4 can (puree can) of cool water; bring back to boil.
9. Add in wine.

tomato paste, tomato puree, red wine, bacon, zucchini, mushrooms, salt, cracked pepper, basil, sugar, cloves garlic, onion, extra virgin olive oil, penne

Taken from cookeatshare.com/recipes/penne-amadricana-20740 (may not work)