Ingredients
1 pound spaghetti or linguine
6 slices bacon, chopped
1 onion, chopped fine
1 clove garlic, minced
1/2 teaspoon red pepper flakes
2 (14.5 ounce) cans diced tomatoes
1/4 cup fresh parsley, chopped

Instructions
1. Bring a large pot of salted water to boil, add pasta, and cook as directed on the packaging.  Return to pot. 

2. Cook bacon in a large nonstick skillet over medium-high heat until crisp.  Remove bacon with a slotted spoon to paper towels.  Pour off all but 2 tablespoons of bacon fat from the skillet.  Add onion and cook until softened.  Add garlic and pepper flakes and cook until fragrant.  Add tomatoes and simmer until slightly thickened, about 10 minutes. 

3. Add tomato sauce, bacon and parsley to the pasta and toss to combine.  Season with salt and pepper and serve. 



Comments
This recipe is from the 2007 Cook's Country Annual and I thought it would be like Amatriciana.  While it was tasty, it wasn’t really like Amatriciana at all.  The pasta was flavorful and very simple.