salt
1 16 oz package penne pasta
4 slices bacon cut into 1/2 inch pieces
1 28-oz can plum tomatoes
1 garlic clove, crushed
2 Tbs chopped fresh parsley leaves
1/8 to 1/4 tsp crushed red pepper
1/4 cup grated Pecorino Romano cheese plus more for serving
Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as directed on box. Meanwhile, in 3 quart saucepan, cook bacon over medium heat, stirring occasionally, until browned. Drain tomatoes, reserving 1/2 cup juice. Coarsely chop tomatoes. With slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 tablespoon bacon drippings from skillet. Add garlic to same saucepan and cook, stirring, 30 seconds. Add tomatoes, reserved tomato juice, 2 tablespoons parsley, 1/4 teaspoon salt, and crushed red pepper and cook, uncovered, stirring occasionally, 10 minutes. Drain pasta. In large serving bowl, toss pasta with sauce, 1/4 cup Pecorino, and bacon. Serve with additional Pecorino, if you like.
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