(KCBS) – KCBS Food and Wine Editor Narsai David enjoys pasta in many shapes, sizes, and sauces. This is an easy recipe that uses ingredients you may already have in your pantry.

Serves 4-6

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6-8 slices bacon (about 6-8 oz) cut crosswise into 1/4 inch slices
1 TBS olive oil
1 medium onion, chopped
1/4 – 1/2 tsp crushed red pepper
4 cups tomatoes, peeled and chopped (or use 2 -15 oz. cans
of diced tomatoes)
1 lb. pasta, such as penne
1/2 cup grated cheese (about 2 oz)

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.

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Toss with sauce and sprinkle cheese over. Serve immediately.

*N.B. Although garlic is not used traditionally, 3-4 cloves, sautéed with the onion, is a fine addition.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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