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Ingredients

1 teaspoon olive oil 6 slices bacon, cut into small pieces 1 large onion, diced 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes 1 ½ teaspoons dried basil 1 (10.75 ounce) can cream of mushroom soup ½ cup milk ½ cup grated Parmesan cheese, or more to taste ½ cup milk, or as needed 2 teaspoons dried parsley

Nutrition Info

263.2 calories carbohydrate: 16.2 g cholesterol: 28.8 mg fat: 15.6 g fiber: 1.7 g protein: 13.7 g saturatedFat: 5.6 g servingSize: - sodium: 1149.7 mg sugar: 8.2 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large saucepan over medium-high heat. Cook and stir bacon, onion, and garlic in hot oil until bacon and onion are thoroughly browned, 5 to 7 minutes. Reduce heat to medium-low. Stir diced tomatoes and basil through the bacon mixture, cook at a simmer for 5 to 10 minutes.
Stir cream of mushroom soup through the tomato mixture and about 1/2 cup milk. Stirring constantly, increase heat to medium and slowly stir Parmesan cheese into the mixture. Gradually stir 1/2 cup milk into the mixture until it is creamy enough for you preference. Cook and stir until hot, about 5 minutes. Stir parsley into the mixture just before serving.

4 servings

A creamy bacon, mushroom, and tomato sauce. Easy to make and delicious. Serve hot over fettuccine and enjoy.