Linguine with Creamy Tomato-Bacon Sauce


  • 5 slices bacon
  • 1/3 cup chopped onion
  • 3/4 cup chopped tomatoes
  • 1 jar Bertolli® Alfredo Sauce
  • 1 box (12 oz.) linguine [or fettuccine], cooked and drained


  1. Cook bacon in 12-inch nonstick skillet over medium heat until crisp; remove bacon and crumble. Reserve 1 tablespoon drippings. Add onion to reserved drippings and cook, stirring occasionally 4 minutes or until tender. Stir in tomatoes and cook 2 minutes. Stir in Sauce. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Toss sauce with hot linguine and garnish, if desired, with fresh chopped basil.
Also terrific with Bertolli ® Creamy Garlic Alfredo Pasta Sauce.