Ingredients:
2 pounds of green tomatoes finely diced
1 pound of bacon fried to crisp, drained and crumbled
2 Tbsp Olive Oil
1 tsp. crushed Raw Garlic
1 cup of chopped mushrooms (I used white button mushrooms)
¼ of Rooster Hooch or some other dry white wine
¼ cup of finely chopped Pepperoncini
8 oz of Ricotta cheese
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3 green onions chopped
1 pound of pasta, I used Penne Rigate
Salt and Pepper to taste
In a large frying pan heat olive oil, garlic and mushrooms. Cook until mushrooms are tender. Add in Green Tomatoes, crumbled bacon, Pepperoncini and Rooster Hooch. Cook on medium heat until tomatoes are tender. Add in Ricotta and simmer until reduced to a thick paste.
When you start the simmer on the sauce, boil salted pasta water and cook pasta to al dente and drain.
When pasta is done and the sauce is thick taste and add salt and pepper, I added about a teaspoon and a half of each, but you might want more or less depending on how salty you bacon was. Combine pasta and sauce in large pasta dish and garnish with green onions.