Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon
  • ½ large onion (roughly chopped)
  • 2 cloves garlic (crushed and chopped)
  • 29 ounces canned diced tomatoes in juice
  • ¼ teaspoon crushed red pepper flakes
  • salt and black pepper to taste
  • 2 tablespoons fresh basil (cut in chiffonade)
  • ½ pound short cut pasta (penne, corkscrews, ziti)

Instruction

  • Cook the pasta according to the package directions.
  • While the pasta is cooking, slice the bacon crosswise into about 1/4" pieces.
  • Cook the bacon in a large, deep frying pan over medium heat until brown but not too crisp.
  • Remove the bacon with a slotted spoon and drain all but about 1 tablespoon of the bacon drippings from the pan.
  • Set aside the bacon for later.
  • Saute the onions and garlic in the remaining bacon drippings for a few minutes until the onion is wilted.
  • Add the tomatoes.
  • Cook for 10 to 15 minutes until the sauce is reduced and the tomatoes have cooked down but are still chunky. If the sauce gets too thick, add a little of the pasta cooking water to keep it going.
  • Add salt and black pepper to taste.
  • Add crushed red pepper flakes.
  • Just before you're ready to serve, add the cooked bacon back into the sauce.
  • Stir in the fresh basil.
  • Drain the pasta and add it to the pan with the sauce.
  • Stir well to coat the pasta with the sauce.
  • Top servings with grated Parmesan and a little more crushed red pepper if you like.