Bacon, Mushroom & Sun-Dried Tomato Pasta Sauce
Total Time: 30 minutes | Prep Time: 15 minutes | Cook Time: 15 minutes
Servings: 4
Calories per Serving: 328.2
Description:
This flavorful pasta sauce is a twist on my previous “Berginie Linguine Sauce for Two” recipe. On a day when I was scouring my fridge and pantry, I created this variation—and it turned out to be even more delicious than the original! The smoky bacon, earthy mushrooms, and tangy sun-dried tomatoes combine beautifully with a hint of heat from chili peppers and the sweetness of mild salsa. Ready in just 30 minutes, this dish is the perfect quick weeknight meal for any beginner cook, with minimal prep and fuss.
Ingredients
| Ingredient | Quantity |
|---|---|
| Other pasta (e.g., linguine, penne) | 250 g |
| Bacon, chopped | 6 strips |
| Fresh mushrooms, sliced | 12 mushrooms |
| Chili peppers, chopped | 3 peppers |
| Dried basil | 1 tsp |
| Sun-dried tomatoes packed in oil | 6 halves |
| Mild salsa | 3/4 cup |
| Parmesan cheese (for garnish) | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 328.2 kcal |
| Fat Content | 16.9 g |
| Saturated Fat Content | 5.3 g |
| Cholesterol | 23.1 mg |
| Sodium | 595.2 mg |
| Carbohydrates | 35.9 g |
| Fiber Content | 2.2 g |
| Sugar Content | 4.2 g |
| Protein Content | 12.5 g |
Instructions
-
Cook the Pasta:
Begin by cooking your choice of pasta (linguine, penne, or any other favorite) according to the package instructions. Plan to have it ready just as the sauce is finished, so it’s perfectly warm when you toss it with the sauce. -
Cook the Bacon:
In a large skillet, fry the chopped bacon over medium heat until it’s almost crispy. Once cooked, drain the excess fat to keep the sauce lighter and avoid any unnecessary grease. Set the bacon aside. -
Sauté the Mushrooms:
In the same skillet, add the sliced mushrooms and sauté for about 5 minutes. This will allow the mushrooms to soften and release their flavors, picking up the smoky essence from the bacon. Stir occasionally to avoid burning. -
Add the Spices and Sun-Dried Tomatoes:
Next, toss in the chopped chili peppers and dried basil. Continue sautéing for another minute before adding the sun-dried tomatoes, which will need to warm through. Stir everything together until it’s well combined. -
Heat the Salsa:
Pour in the mild salsa and stir everything together. Let the mixture heat until it starts to bubble. This will bring together all the flavors and create a slightly thicker sauce that’s perfect for coating your pasta. -
Toss with Pasta:
Once the pasta is cooked and drained, pour the sauce over the top of it. Toss the pasta in the sauce until every strand or piece is generously coated. The heat from the sauce will help the pasta absorb some of the delicious flavors. -
Garnish and Serve:
Sprinkle freshly grated parmesan cheese on top to finish. The saltiness of the parmesan perfectly complements the savory bacon and the tangy sun-dried tomatoes. Serve immediately and enjoy!
Tips for Success:
- For a richer flavor: Use a higher-quality salsa with a bit more spice if you enjoy extra heat. You can also opt for smoked or extra-crispy bacon for a deeper smokiness.
- Make it vegetarian: Skip the bacon and replace it with sautéed tofu or more mushrooms for a savory, meatless version of this dish.
- Leftovers: This sauce keeps well for a day or two in the fridge. You can reheat it with a little bit of water or broth to loosen it up before tossing with fresh pasta.
Enjoy this quick and easy Bacon, Mushroom & Sun-Dried Tomato Pasta Sauce that’s bursting with flavor, perfect for beginner cooks and seasoned pros alike!
