Pepper Pasta

This is a recipe for a saving moment in the kitchen - translation: You need to feed the hungry hordes and you have minimum time in which to do it! Bacon will bring in the youth and the gourmet touch with the fresh Basil will impress your husband. Your budget savings for this day will please you.

Pepper Pasta
4 slices bacon, diced
½ cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
2 (14.5 ounce) cans stewed tomatoes
1 pound uncooked linguine
1 tablespoon chopped fresh basil ( fresh makes a difference) or ½ teaspoon dried basil
2 tablespoons grated Parmesan or Romano cheese

Cook diced bacon in a saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons drippings from the pan. Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes. Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain. Stir basil and cheese into the sauce, and then toss with cooked pasta. Serve with extra grated cheese.

Ideas . . .
Some people like to use diced ham instead of bacon.
Instead of linquine, use  shell or tube noodles for an elegant side dish at dinner.