Now pour some canned diced canned tomatoes (juice and all) into the skillet, along with a pinch of sugar and a generous grinding of black pepper. Let it simmer over very low heat while you cook up the pasta.
And speaking of the pasta, I love to use oricchiette pasta for this and any other chunky sauce. It translates into “little ear,” which is roughly the shape of this pasta – small and, well, ear-shaped. Personally I prefer to think of it as little bowl shaped, for obvious reasons. (Eeek!) One way or the other, it does a very fine job of holding the sauce, and so that’s what I go with for this recipe, although whatever kind of pasta you want to use is A-OK with me!
Save about a half-cup of pasta water before you drain it, just in case you want to loosen up your sauce a little bit. Once the pasta is done, pour it into the skillet with the sauce, along with some chopped parsley and that scrumptious cooked bacon. Stir it around until everything is nice and combined, and if you want to loosen it up a little, now is the time to pour in a little of that reserved pasta water. Give it a taste and add some salt and pepper if you think it needs some – the bacon might add all the saltiness you need.
And that’s it! A delicious, hearty sauce in just about the amount of time it takes to cook the pasta, and now Tuesday night just got a whole lot more interesting, didn’t it?