01 May 2010

Penne Pasta { with bacon! }

6-8 slices of bacon, cut into pieces
1 can (28 ounces) tomatoes in juice
1 tsp. sugar
2-3 cloves garlic, finely chopped
1/2 tsp. Italian seasoning (or fresh herbs: parsley, basil, oregano, etc.)
1/2 tsp. black pepper
1/2 tsp. salt
1 cup frozen peas, thawed
1/2 cup onion, diced
1/4 cup sour cream
12 oz. of penne pasta, cooked

Cook bacon in a saucepan until cooked through, but not burnt. Drain on paper towels and discard drippings, but do not wipe out pan. Increase to medium-high heat and add tomatoes, onion, and garlic. Stir in sugar, Italian seasoning (or herbs), and salt and pepper. Then add chopped bacon and peas. Cook for 5 minutes, simmering vigorously, stirring every so often. Remove pan from heat and stir in sour cream. Serve over cooked pasta.

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