Alaska Salmon Carbonara
=======================
8 ounces pasta
6 slices bacon -- diced
1/2 onion -- chopped
3 cloves garlic -- minced
2 teaspoons basil -- crushed
1/2 teaspoon oregano -- crushed
1/2 teaspoon course ground black pepper
1/4 teaspoon crushed red pepper -- (up to 1/2)
2 cans diced tomatoes -- (14 oz. each)
3 tablespoons red wine vinegar
1 can Alaska salmon -- (14-3/4 oz.)
-- drained and broken into bite-sized
-- pieces
1/3 cup heavy cream -- (up to 1/2)
parmesan cheese -- finely shredded
.
Cook pasta according to package directions; drain and keep warm. In 3 quart
saucepan cook bacon until crisp. Drain, reserving about 2 tbsp. fat. Add
onion, garlic, basil, oregano, and peppers; cook 5 minutes. Add tomatoes and
vinegar; cook over medium high heat 10 minutes or until slightly thickened.
Stir in Alaska canned salmon and cream; heat through. Serve over hot cooked
pasta. Garnish with cheese. Servings: 4

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