Friday, May 20, 2011

Tomato and Bacon Pasta

1lb penne pasta
6 slices bacon, chopped
1 med. onion, chopped
2 cloves garlic
1 28oz can crushed tomatoes
1 cup chicken broth
2 sprigs fresh rosemary, leaves stripped and chopped (or 1 tsp. dried rosemary, crushed)
salt & pepper

Cook the past according to pkg. directions for al dente.
In a large, deep skillet, brown the bacon until crispy, adding the onion, garlic, and rosemary once the bacon is almost done. Add the chicken broth, and the tomatoes. Salt and pepper to taste, simmer about 15 minutes until the sauce starts to reduce. Add the pasta to the skillet, and toss with the sauce until it's coated.

Posted by: Erika

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