1. In a large pot of boiling water, cook the pasta until just tender. Drain well. 2. Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onions and cook, stirring frequently, until barely softened, about 4 minutes. Add the garlic and cook, stirring, until the garlic is softened, about 2 minutes. 3. Add the wine, the juices from the canned tomatoes, and the red pepper flakes to the skillet. Bring to a boil and cook, stirring occasionally, for 8 minutes, to thicken the sauce. 4. Add the chopped tomatoes, Canadian bacon, and salt. Reduce to a simmer and cook until heated through, about 2 minutes. Stir in the basil. 5. Toss the drained pasta with the sauce. Serve sprinkled with the Parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
