1 lb hickory smoked bacon-chopped
3 cloves garlic-chopped
1 small onion-chopped
2 14 oz cans crushed tomatoes (including liquid)
1 14 oz can of chicken broth
1 6 oz can italian style tomato paste
1 c heavy cream
handful of chopped fresh basil
Cook bacon in a large saucepan over medium heat, until crisp.
Remove half and drain on paper towels.
Drain pan with bacon, reserving 2 T of the drippings.
Add onion along with drippings back to pan and cook over medium til onion softens, then add garlic and cook 1 minute longer.
Stir in tomatoes, broth and paste.
Bring to boil, then reduce and simmer for 20 minutes.
Add cream and simmer another 8-10 minutes.
Top with saved bacon and chopped basil when serving.
3 cloves garlic-chopped
1 small onion-chopped
2 14 oz cans crushed tomatoes (including liquid)
1 14 oz can of chicken broth
1 6 oz can italian style tomato paste
1 c heavy cream
handful of chopped fresh basil
Cook bacon in a large saucepan over medium heat, until crisp.
Remove half and drain on paper towels.
Drain pan with bacon, reserving 2 T of the drippings.
Add onion along with drippings back to pan and cook over medium til onion softens, then add garlic and cook 1 minute longer.
Stir in tomatoes, broth and paste.
Bring to boil, then reduce and simmer for 20 minutes.
Add cream and simmer another 8-10 minutes.
Top with saved bacon and chopped basil when serving.