Linguine Catania -- Thin, Flat Spaghetti, Catania-Style

• 1/2 lb. bacon
• 1 lg. onion, chopped finely
• 3 cloves garlic, minced
• 1 tbsp. oregano
• 1 tbsp. sugar
• 1 tsp. each, salt and pepper
• 1 can (1 lb.) whole tomatoes, crushed
• 1 cup red wine
• 1 lb. linguine
• Parmesan cheese, grated

1. Snip bacon in small pieces and cook over medium heat until the fat begins melting.
2. Add onion, cook a minute or two and add garlic.
3. When garlic is browned lightly, add tomatoes.
4. Stir in sugar, salt pepper and oregano and cook over medium heat for about 20 minutes.
5. Reduce to low heat, add wine and cook to reduce, about 15 minutes.
6. Cook linguine according to the package directions for al dente.
7. Drain well.
8. Use bacon mixture as a sauce for the linguine.
9. Top with Parmesan Cheese.

bacon, onion, garlic, oregano, sugar, salt, tomatoes, red wine, linguine, parmesan cheese

Taken from www.foodgeeks.com/recipes/18774 (may not work)