Source: Narsai David, KCBS
Yield: 4 servings
- Penne pasta: 1 Pounds
- Greated cheese: 1/2 Cups
- 15 oz. cans of diced tomatoes: 2 Each
- Crushed red pepper: 1/2 Teaspoons
- Olive oil: 1 Tablespoons
- Medium onion, chopped: 1 Each
- Slices bacon cut crosswise into 1/4 inch slices: 8 Each
Render most of the fat out of the bacon, but do not crisp. Drain the bacon. Discard the bacon fat.
Add the olive oil and saute the onions until translucent.
Add red peppers and tomatoes and simmer until nicely thickened, about 10 minutes.
Cook pasta until it is “al dente” (slightly firm to the tooth). Drain.
Toss with sauce and sprinkle cheese over. Serve immediately.
*N.B. Although garlic is not used traditionally, 3-4 cloves, sautÃ©ed with the onion, is a fine addition.