This is a combo recipe – a two for one! The basic recipe uses fresh or canned tomatoes – you get to choose whether you want the final pasta to be a creamy herb or red pepper with bacon.

I love it because it’s perfect to use any time of year. In the summer, I have fresh tomatoes. In winter, the frozen surplus from the garden is perfect too.

2T olive oil
2 clove garlic
1 medium onion
1 can (28 oz) diced tomato or about 3 fresh

Heat oil in large skillet, sauté garlic and onion for 3 minutes. Add tomatoes, breaking up with a fork Bring to a boil, simmer, stirring occasionally for 20 min. to thicken.

For creamy herb:
Choose canned diced tomatoes with herbs
½ t dried thyme
1t sugar
½ t salt
½ c half and half cream
3c dry penne pasta

Add thyme, sugar, and salt with tomatoes. Simmer as directed.
Meanwhile cook pasta. Stir cream into tomato mixture, heat through. Serve over or toss with pasta for 4.

For red pepper with bacon:
4 strips bacon, cooked until crisp, drained and chopped
1/2 red bell pepper, in strips
1/4 t black pepper
1/2 t salt
3c dry penne pasta

It is an option to saute the vegetable in the drippings from the bacon, but it’s a health choice. For this variation, add the red bell pepper to the onion and garlic and saute. With the tomatoes, sprinkle in the salt and black pepper, simmer. Cook pasta and serve sauce over or toss with pasta. Sprinkle bacon over top.

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