rustic tomato, basil and pepper pasta

How To Make rustic tomato, basil and pepper pasta

• 
  1

  Place tomatoes and garlic in skillet with melted butter ( I used half bacon grease, half butter) over very low heat. Saute` until tomatoes are softened. Add mushrooms, red pepper flakes and cooked, crumbled bacon and cook five min. more. Add Basil.
• 2

  Meanwhile cook pasta to al dente, or your preference. Drain and add about 2 tbsp. of butter and half of the Parmesan, toss to coat well.
• 3

  Plate pasta and top with tomato mix. Add remaining Parmesan and enjoy.
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  4

  Pasta: shift flour, add pepper, dried basil and salt. Mix together.
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  5

  Take three tablespoons of diced canned tomatoes, I used the one with oregano, basil and garlic added. Place on plate and smash with a fork.
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  6

  Add tomato to flour and work in. Add about 2-3 tbsp. of water as needed. Knead for about 5 min. adding more flour if too sticky. Wrap in saran wrap and refrigerate until needed, at least thirty minutes.
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  7

  Roll to very thin, adding flour to dough as needed.
• 
  8

  Flouring dough strips with flour as you go, fold dough up and cut into slices. Hang on drying rack until ready to boil.
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