Cavatappi Pomodoro
3 cups cavatappi pasta, uncooked
2 slices bacon
1 small onion, chopped
2 cloves garlic, minced
2 cans (14.5 oz. Each) Italian-style diced tomatoes, drained
¼ cup tomato paste
1/8 teaspoon crushed red pepper
1 cup shredded Italian 3-cheese blend
¼ cup chopped fresh basil
Cook pasta in large saucepan as directed on package. Meanwhile cook bacon large skillet until crisp. Remove bacon from skillet, reserving 1 teaspoon drippings in skillet. Drain bacon on paper towel. Add onions to reserved drippings, cook and stir in medium heat 5 minutes. Stir in garlic; cook one minute. Add tomatoes, tomato paste and crushed pepper; simmer 5-6 minutes or until thickened, stirring occasionally. Drain pasta, return to pan. Crumble bacon and add to pasta with sauce; toss to coat. Spoon onto serving platter; top with cheese and basil.
