Bacon and Tomato Pasta

This is a great pasta recipe to whip up during the week for a nutritious quick meal. The antioxidants in the Tuscany-Mix pack a powerful punch against stress and free radicals.

16 ouncesSpaghetti pasta
1 poundThick-cut bacon, turkey bacon, or pancetta, chopped
3 tablespoonsExtra virgin olive oil
1 cupDiced red onion
½ teaspoonEngage Organics Mexi-Mix
1 tablespoonEngage Organics Garlicsaltless
1 teaspoonEngage Organics Original All-Purpose
2 teaspoonsEngage Organics Tuscany Mix
2 cupsDiced Roma tomatoes
¼ cupRed wine
¼ cupFreshly grated Parmesan
Fresh basil, for garnish


In a large stock pot, boil 3 quarts of water. When boiling, add pasta and cook until pasta is al dente.

In a large saut� pan over medium heat, saut� bacon until crispy. Remove bacon to drain on a paper towel lined plated and remove � of bacon fat from the pan.

Add extra virgin olive oil and onions, and cook until onions are translucent.

Add Mexi-Mix and Garlicsaltless, cook for 2 minutes then add tomatoes.

Saut� for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture. Add Tuscany-Mix and bacon. Toss with Parmesan and fresh basil.

Add Original All-Purpose to taste.

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