Pasta Amatriciana

Source: Rachel Ray

1 lb rigatoni or penne pasta

1 Tbsp olive oil

6 slices thick bacon, chopped

1 large onion, chopped (I use pre-chopped, frozen)

4 cloves garlic, finely chopped (I use 4 tsp. jarred)

1 cup chicken stock

1 can crushed fire roasted tomatoes (28 oz)

salt

pepper

½ cup parsley, chopped

shredded Parmesan cheese

Boil pasta, al dente.

Heat olive oil in deep skillet over medium-high heat. Add bacon and crisp 4-5 minutes then add onions and garlic, cook to soften. Stir in stock and tomatoes. Season with salt and pepper to taste. Simmer 15 min. Toss pasta with sauce and parsley. Top with Parmesan cheese.