Friday's Dinner: Tomato & Bacon Pasta

Once I heard a chef say you're finished when you start cooking with bacon.
I think there might be some truth to it when your children tell you that the mushrooms have awesome flavor...

This was easy and quick but yet had that special taste of weekend.
Pair with a full bodied red wine, like Casillero del Diablo Cabernet Saugignon - Syrah 2005.


3 lb plum tomatoes, peeled, seeded, and chopped coarsely
1 fresh red chili pepper, seeded and diced finely
3/4 lb mushrooms, sliced
5-7 sprigs fresh oregano
4 thick-cut slices bacon
2 garlic cloves

In skillet, fry bacon over medium heat until browned. Spoon off fat, leaving 2-3 tbsp, and add mushrooms to skillet and saute until mushrooms are softened and most of liquid has evaporated. Add chopped tomatoes with their juice, together with garlic, chili pepper, oregano, salt, and pepper. Bring to boil, cover with lid, and simmer, stirring occasionally until sauce is thick and rich, 25-30 minutes. Add hot cooked penne pasta and sprinkle with shaved Parmesan cheese.

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