Tomato Bacon Pasta (Egg-Free, Soy-Free)


Janelle, Talk of Tomatoes – Bacon and Tomatoes? Of course this sauce is divine.

I have a special category [on my blog] for tomatoes, you know. It is the only ingredient that has a special category—its own fame—and it has the name of the blog to thank (click here to find out why I called my blog talk of tomatoes). IF I had to pick out another ingredient, one that weaves in and out of my life, our table and is apparently magnetized to my palate, it would have to be bacon… or pancetta… or prosciutto (smoked, salty Italian ham). This pasta sauce is the best of both my worlds:

Tomato Bacon Pasta



1/2 cup olive oil
1 T Italian seasoning
large pinch red pepper flakes
5 cloves garlic
1/2 pound prosciutto, finely diced (or pancetta)
1 1/2 cups white wine
1 28 oz can crushed tomatoes
pinch coarse salt

Heat large skillet to medium, add oil, seasoning, red pepper and garlic. Stir garlic so it doesn’t brown; 2-3 minutes. Add prosciutto and sauté another 1-2 minutes. Add wine and simmer a good 10 minutes; Add tomatoes and

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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