Ingredients:
1 lb penne pasta, cooked as directed
1/2 cup reserved pasta water
6 slices bacon, cooked and cut up
4 tablespoons bacon drippings, reserved
6 cloves garlic, minced
1/2 cup dry red wine
28 ounces diced tomatoes in tomato puree
1 tablespoon tomato paste
1 1/2 teaspoons oregano
1/4 teaspoon crushed red pepper flakes
4 tablespoons fresh Italian parsley
3/4 cup fresh shredded parmesan-romano cheese mix
Directions:
Fry bacon in deep fry pan.
Drain off all but 4 tablespoons drippings.
Keep bacon in pan and add garlic and stir 30 seconds.
Stir in wine and scrape up any browned bits on pan.
Add diced tomatoes, tomato paste, oregano, red pepper.
Simmer 10 minutes to thicken.
Meanwhile, cook pasta as box directs.
Drain off all but 1/2 cup pasta water for reserve.
Put pasta in serving bowl and pour sauce.
Can add some reserve water if seems dry a teaspoon at a time.
Mix in shredded cheese.
Sprinkle with parsley and season with salt and pepper to taste.
Serve immediately.
I have served with italian links, a chef salad, fresh bread and wine of course!
Servings: 4
Time preparation: 15 min.
Time total: 35 min.