Quick Spaghetti Napoletana

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound spaghetti
    • 1 pound bacon in 1 piece, diced
    • 2


    Sauté diced bacon and finely chopped onions in olive oil until onions are transparent. Stir in desired amount of tomato concentrate diluted in boiling water. Add melted butter and sugar, and simmer for 15 minutes.

    Cook spaghetti in salted boiling water until al dente - tender but still firm. Drain; add the sauce and serve.