Penne with Tomato&Bacon
1 package Brown Rice Penne cooked, drained, rinsed in cold water
6 bacon slices, chopped
6 large garlic cloves, finely chopped
½ cup dry red wine
1 28-oz. can diced tomatoes, in juice
1 Tbs. tomato paste
1 ½ tsp. dried oregano
¼ tsp. dried crushed red pepper
4 Tbs. chopped fresh Italian parsley
Cook the Penne pasta, drain and rinse with cold water.
Sauté bacon in heavy large saucepan over medium heat until crisp. Spoon off all but 2 tablespoons drippings from pan.
Add garlic to pan and stir 30 seconds. Add wine and scrape up any browned bits.
Add tomatoes with juices, tomato paste, oregano and crushed red pepper. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Mix in 2 tablespoons parsley.
Return pasta to pot and add sauce. Toss over medium heat until sauce coats pasta, adding warm water by tablespoonfuls if mixture is dry.
Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons parsley.
If not CF then you can top with grated parmesan cheese.