8 oz. rigatoni or penne (tube-shaped pasta)
4 slices bacon, chopped
1 small onion, chopped
4 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper
1 (28-oz.) can whole tomatoes
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup grated Pecorino Romano cheese
1. Cook pasta according to package direction; drain. Meanwhile, cook bacon in large skillet over medium heat 6 to 8 minutes or until browned, stirring frequently.
2. Add onion; cook 4 to 5 minutes or until beginning to soften, stirring occasionally. Add garlic and crushed red pepper; cook and stir 30 seconds or until fragrant. Stir in tomatoes, salt and pepper; cook 10 to 12 minutes or until slightly thickened, stirring occasionally and crushing tomatoes with back of spoon. Stir in pasta; serve sprinkled with cheese.
4 (1 1/2-cup) servings
PER SERVING: 470 calories, 17.5 g total fat (7 g saturated fat), 19 g protein, 59.5 g carbohydrate, 25 mg cholesterol, 1260 mg sodium, 5 g fiber