4 slices bacon, diced

1/2 cup chopped onion

1.5  teaspoons minced garlic

1/4 teaspoon crushed red pepper flakes

2 (14.5 ounce) cans stewed tomatoes

1 pound uncooked Costa Linguini

2 tablespoon chopped fresh basil

2 tablespoons grated Parmesan cheese

1

Cook diced bacon in a saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons drippings from the pan.

2

Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.

3

Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.

4

Stir parsley or basil into the sauce, and then toss with cooked spaghetti. Serve with grated Parmesan cheese.