• 1 slice bacon (black peppered bacon is a favorite)
  • black pepper
  • 1 1/2 ounces pounds Roma tomatoes, chopped or 28 can
  • 2 carrots, peeled and finely diced
  • 2 stalks celery, finely diced
  • 5 cups chicken stock (or broth)
  • 2 cloves garlic
  • 1 pound Linguine
  • 1 small onion
  • 1/4 cup grated Parmesan cheese for garnish
  • 1/2 teaspoon sea salt (plus more to taste)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Saute the bacon in a large stockpot.Cook until lightly browned but not burned.

Step 2

  • Add the onion, stirring well to coat in bacon drippings.

Step 3

  • Saute for 7-8 minutes over medium-high heat, until onion is soft and translucent.
  • Length: 8 minutes

Step 4

  • Add garlic, carrots, and celery, mixing well with onion, and saute for 10 minutes until tender.
  • Length: 10 minutes

Step 5

  • Add can of tomatoes, juice and all.Bring to a simmer and then add the chicken stock.

Step 6

  • Add salt and pepper.Bring to a boil and add the pasta (be sure to break the linguine into 2-inch-long pieces).Cook for about 10-12 minutes, until pasta is "al dente", the Italian expression for cooked pasta that is still firm, but not hard.Stir the pot frequently as there will not be an abundance of liquid in which to cook the pasta.Alternatively, you could cook the pasta in a separate pot of boiling water, drain it, and add to the carrot/celery/chicken stock sauce. But the pasta won't absorb all of the yummy flavors that way.)Taste the sauce, and add more salt and pepper if necessary.About the time the pasta is al dente, you will be left with a lovely sauce in the pot. (If it is too runny and soupy, continue to cook a bit longer.)
  • Length: 12 minutes

Step 7

  • Serve and garnish with the cheese.