Pasta with Bacon in a Pink Sauce

I made this for dinner the other day, with steamed asparagus as a side. I always use whole wheat pasta, but you certainly don't have to. I needed to use up some heavy cream from making ice cream so this recipe is heavy on the tomatoes, with an accent of cream. I like that it uses both fresh and canned tomatoes. I didn't bother peeling and seeding the tomatoes, and did not notice any adverse affects.

I used center-cut bacon for this dish. It has a lot less fat than regular bacon. Because I used center-cut bacon, I didn't drain any fat from the pan. (There was hardly any, and you do want a little; about one teaspoon, to flavor your sauce. If you use regular bacon, drain all the grease except 1-2 teaspoons, or to taste).

Pasta with Bacon in a Pink Sauce

12 ounces whole wheat mini-penne pasta
2 small onions
5 cloves garlic, crushed or minced
10 slices center-cut bacon, diced
2 medium or large tomatoes, chopped
1 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
1/2 cup heavy whipping cream
1/4 teaspoon dried basil
fresh pepper, to taste


1. Bring a large pot of water to boil, and cook the pasta according to package directions. Drain and set aside.

2. In a large skillet, cook bacon until mostly crisp. Remove bacon, leaving some bacon grease in the pan, and add onions and garlic. Cook, stirring occasionally, until tender.

3. Add fresh tomatoes and diced tomatoes. Cook and stir for about 5 minutes. Let reduce a little and add cream. Cook, without boiling, until sauce is at the consistency you desire. Season with basil and pepper. Toss with cooked pasta.