Italian Bacon Pasta




  • ½ pound bacon or pancetta, cut into small ¼ inch cubes (I used bacon)
  • ½ pound soppressata salami, cut into ½ inch cubes
  • ½ pound mortadella, cut into ½ inch cubes
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 1 pepper, diced
  • 1½ cup red wine
  • 4 cups crushed tomatoes
  • salt and pepper to taste
  • ¼ cup fresh basil, thinly sliced (optional)
  • parmesan cheese (optional)
  • cooked pasta of choice


  1. In a saucepan, cook the bacon on medium heat, stirring often and scraping the bottom of the saucepan.
  2. After about 3-5 minutes add the soppressata and mortadella. Cook, stirring often, for another 5 minutes.
  3. Stir in the garlic, onions and peppers and cook for another 5 minutes or until the onions are transparent.
  4. Add the wine, to deglaze the pan. Let it boil and cook off for about 2-3 minutes.
  5. Add the tomatoes, bring to a boil and lower the heat to a simmer.
  6. Let the sauce cook for about 10 minutes and add the salt and pepper to desired taste.
  7. Stir in the fresh basil just prior to serving.
  8. Serve with fresh cooked pasta and garnish with parmesan cheese.

Serves: 4

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