Tomato Bacon Pomodoro

From Taste of Home Cooking School 50^th Anniversary Cookbook

(This recipe tasted great and was really pretty fast. See the changes I made at the end.)

1 package (19 to 25 ounces) frozen ravioli or tortellini

½ pound bacon, finely chopped

1 tablespoon olive or vegetable oil

½ medium onion, diced

1 garlic clove, minced

1 can (14.5 ounces) crushed tomatoes

5 tablespoons tomato paste

2/3 cup chicken broth

¼ teaspoon dried basil

¼ teaspoon dried oregano

2 teaspoons chopped fresh parsley

Salt and pepper to taste

Prepare pasta according to package directions. Meanwhile, in a large skillet, cook bacon until almost crisp. Add onion and garlic; cook until onions are tender. Stir in the tomatoes, paste, broth, basil, oregano, and parsley; simmer for 3 minutes to blend flavors. Season with salt and pepper. Serve over cooked pasta. Yield: 4-6 servings.

Changes:

I used rotini pasta instead of tortellini because that was all I had – 12 ounces of rotini was enough.

Next time I will skip the olive oil, but don’t drain the bacon (needed for flavor).

I used a can of diced tomatoes with Italian seasoning – didn’t have crushed in that size. I think the added seasoning helped.

I used a 3 ounce package of tomato paste instead of measuring tablespoons.

Used dried parsley instead of fresh.

Didn’t need any salt or pepper.

4.5 out of 5 stars. Would probably have been better with tortellini, but it was really good. The amount of oil and grease seemed excessive, but it didn’t look it in the finished product.