Sun-Dried Tomato Bacon Parmesan Pasta

Hello Red Couch Readers!  We have been making this pasta, on and off last summer and this summer.  It was a recipe that my daughter Talley and I came up with last summer.  It is filled with some of my favorite ingredients.  Even those that don't like fresh tomatoes, love the sun-dried tomatoes in this pasta.  The sun-dried tomatoes just gives the pasta a wonderful zing.

Here is a close-up of the pasta.

Sun-Dried Tomato Bacon Parmesan Pasta

1 (16 - ounce) package of pasta -- we used Rotini, but any pasta will do

1-1/2 cups sun-dried tomatoes, cut in small pieces -- we use the tomatoes in a plastic pouch (not in oil)

1-1/2 cups onion, diced -  we used a sweet onion

2 cloves garlic, diced

1/2 cup extra virgin olive oil

1/2 teaspoon ground pepper

1 pinch red pepper flakes

1 (12-ounce) package bacon, cooked until brown and then crumbled

1 (5 ounce) container shredded Parmesan -- we use the kind from the deli.

Basil, for garnish, optional

In a large pot, cook pasta according to directions, drain and set aside.  In a large dutch oven, put sun-dried tomatoes, onion, garlic, and olive oil.  Saute the onion, sun-dried tomato, garlic, and olive oil in the dutch oven for about 6 minutes, or until the onion is soft.  Add the ground pepper and the red pepper flakes.  Add the bacon and heat thoroughly.  Remove from heat.  In a large serving bowl, add pasta and sun-dried tomato mixture.  Cool, then add Parmesan cheese and garnish with basil.  Serve hot or cool.

Note:  This is a really, no-fuss recipe, and it can be adapted to your needs --  add less oil or more sun-dried tomatoes.

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