Cavatappi Pomodoro

Cavat­ap­pi: The pas­ta for adults.

  • Ingre­di­ents:
  • 3 cups Cavat­ap­pi, uncooked
  • 2 slices bacon
  • 1 small onion, chopped
  • 2 cloves gar­lic, minced
  • 2 cans (14.5 oz. each) no-salt-added diced toma­toes with basil, gar­lic and oregano, drained
  • 14 cup no-salt-added toma­to paste
  • 18 tsp. crushed red pep­per
  • 1 cup 5‑cheese blend (any cheese or blend you like is fine. I like Kraft’s blend of moz­zarel­la, pro­volone, Romano, Asi­a­go and PAMERZAM!)
  • 14 cup chopped fresh basil

Cook pas­ta in large saucepan.

Mean­while, cook bacon until crisp. Save 1 tbsp. of the bacon fat. 

Add onions to reserved bacon fat; cook and stir on medi­um heat 5 min. Stir in gar­lic; cook 1 min. Add toma­toes, toma­to paste and crushed pep­per; sim­mer 5 to 6 min. or until thick­ened, stir­ring occa­sion­al­ly.

Drain pas­ta; return to pan. Crum­ble bacon. Add to pas­ta with sauce; toss to coat. Spoon onto plat­ter; top with cheese and basil.