1 T EVOO (I used 1/2 T bacon grease and 1/2 T EVOO)
2 T shredded onion
2 cloves minced garlic
1/2-3/4 c dry white wine
1 tsp white wine vinegar
1/2 c chicken stock
1 pint roasted grape tomatoes
1/2 c cream
10-15 basil leaves julienne
Preheat oven to 350 degrees F. Toss tomatoes with EVOO and salt. Pour onto a flat baking sheet. Roast for 30 minutes, or until tomatoes are shrunk and shriveled, but not dried out. *If you are pinched for time you could do it quickly under the broiler… just make sure you keep your eyes on it.
Heat a skillet over medium heat. Shred onion with a cheese grater. Add EVOO, onion and garlic to the pan, saute for 1-2 minutes. Do not let garlic get brown, it will have a bitter flavor if it does and you must start over. Add wine and allow to reduce to about half. Stir in chicken stock and vinegar. Simmer 3-5 minutes. Add roasted tomatoes, and stir in cream. Remove from heat, stir in basil leaves.
Toss with fettuccini. Top with crumbled bacon or pancetta and freshly shredded Parmesan cheese.
