What a title that is huh? I received this recipe from a stand at Pike Place Market in Seattle. My hubby and I were there and Pappardelle’s Pastas had a stand with all sorts of flavored pasta. We bought a pound of Lemon Pepper pasta, and it came with this recipe. It was delicious! Now, if you dont have lemon pepper pasta, this recipe will still work. All you need to do is add in some lemon pepper seasoning. Give it a try, I know you will love it. Warning: It is spicy, so I dont recommend it for little kiddos!
1lb Pappardelles Lemon Pepper pasta (or normal linguine)
2 tbsp lemon pepper seasoning (if not using lemon pepper pasta)
3 tbsp olive oil
3 cloves garlic, finely chopped
8 oz mushrooms, finely sliced
1 small Chile pepper, finely chopped
5 oz bacon, cut into small cubes
14 oz canned Italian tomatoes, drained
3 oz can tuna, drained
1 cup fresh Italian parsley, chopped
Heat olive oil in large skillet over medium heat. Add garlic and chili pepper. When garlic begins to change color, add bacon. When fat begins to melt from bacon, add mushrooms and cook 5 minutes. Add tomatoes and tuna.
Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente. Drain and transfer to pasta bowl.
Add mushroom/tomato sauce to pasta bowl and toss lightly. Add parsley and serve at once!