Not only do I have too much to do, but Internet Explorer ATE an earlier version of this post–probably because the recipe below was so delicious. It’s kind of like the better-known pasta all’Amatriciana, only not. (For a more glam version, check out the Amateur Gourmet’s Buccatini all’Amatriciana. Be careful, though–I think my computer ate my post because it wanted to eat that post even more.)
Penne with Bacon and Tomato Sauce
Put enough salted water for 1/2 pound penne on to boil.
Cut 6 slices bacon into 5-6 pieces each. Begin frying in medium skillet over medium heat.
Chop 1 large onion. Mince 4 large cloves garlic and 1 cherry pepper (or other hot pepper to taste).
Once bacon is cooked but not crisp, add onion and saute until translucent. DON’T drain the fat. Turn heat to low and add garlic and pepper. Saute a few seconds. Add 1 16 oz. can Muir Glen Organic No Salt Tomato Sauce. (They are not paying me–I just happen to love this stuff.) Add about 1 tbsp. olive oil unless you are feeling very virtuous. Add salt and pepper to taste.
Cook pasta until al dente and drain. Add sauce and grated Parmesan cheese if you are not continuously gaining weight, as I am. Throw evil glances at your husband as he globs cheese on his portion–but not quite as evil as those you reserve for your computer.