10 ounces lean, thick smoked bacon cut into about ½-inch pieces
2 large cloves of garlic, crushed
1 medium-size sweet onion, chopped
1/2 teaspoon crushed red pepper flakes
1 can (28 ounces peeled, crushed) tomatoes
1 pound gemelli or penne pasta
Grated Romano cheese
1. In a medium sauce pan, cook the bacon over medium heat until brown, about 10 minutes, stirring occasionally. Add the garlic, onions and crushed red pepper and cook about 3 minutes, stirring occasionally.
2. Add the tomatoes, bring the mixture to a boil, reduce heat to medium-low and cook uncovered for 30 to 40 minutes, stirring occasionally. Taste and add salt if necessary.
3. Bring a large pot of water to a boil, add salt and pasta and cook according to package direction until the pasta is al dente. Drain the pasta, add the sauce and serve with Romano cheese on the side.