One night last week, I decided I wanted bacon pasta for dinner. I don’t know why really. But, I’m really glad that I did, because I stumbled upon this recipe.

It was a hit. A big, big hit.

I only had 12 oz. of bacon so, I omitted the olive oil and, instead, used the bacon fat to boost the bacon flavor. (I still poured off much of the bacon fat prior to cooking the onion, just not as much as the recipe suggests.). I also used a 28 oz. can of diced tomatoes, drained, instead of the diced Roma’s.

It made 6 servings. There were no leftovers and I got a request to have it three days after we had it to begin with.

Finally, I have to say, that if you dice the bacon up sort of small, this comes together really quickly.

Try it…you’ll like it! It’s a good thing to have when you want fresh food that is really tasty on a day when time and energy might be lacking.