Teach cooking

Spicy Fresh-Tomato Rigatoni

•     Salt, for boiling
•     8 strip(s) bacon, chopped
•     1 medium onion, cut into wedges
•     2 clove(s) garlic, peeled
•     12 ounce(s) rigatoni
•     1 pound(s) plum tomatoes, cut into wedges
•     1/2 teaspoon(s) salt
•     1/2 teaspoon(s) crushed red pepper
•     Parmesan cheese, grated, to taste
•     Basil leaves, to taste

1.     Heat large pot salted water to boiling on high. In 12-inch skillet on medium-high, cook bacon 8 minutes or until crisp.
2.     Meanwhile, in food processor, pulse onion and garlic until finely chopped. Add rigatoni to boiling water; cook as label directs.
3.     Add onion mixture to skillet with bacon; cook 5 minutes or until soft, stirring occasionally. Pulse plum tomatoes in food processor until roughly chopped. Add to skillet along with 1/2 teaspoon salt and crushed red pepper; cook, stirring, 2 minutes.
4.     Drain pasta. Serve with sauce, basil leaves, and grated Parmesan cheese.