Pasta with Smoky Angry Tomato Sauce

Instead of pancetta, it calls for bacon, which is more likely to be on hand and offers the added benefit of smoky flavor. Angry refers to spiciness from the liberal use of crushed red pepper. Adjust the amount of pepper flakes to shift your pasta's "mood" from slightly angry to flat-out furious.

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


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