Alaska Canned Salmon Carbonara

• 8 oz. pasta
• 6 slices bacon, diced
• 1/2 onion, chopped
• 3 large cloves garlic, minced
• 2 tsp. oregano
• 1/2 tsp. black pepper
• 1/4 to 1/2 tsp. red pepper
• 2 (14 oz.) cans diced tomatoes
• 3 Tbsp. red wine vinegar
• 1 (14 3/4 oz.) can Alaska salmon, drained and broken in bite-size pieces
• 1/3 to 1/2 c. heavy cream
• shredded Parmesan cheese

1. Cook pasta according to package directions; drain and keep warm.
2. In 3-quart saucepan, cook bacon until crisp.
3. Drain, reserving 2 tablespoons bacon fat.
4. Add onion, garlic, basil, oregano and peppers.
5. Cook 5 minutes.
6. Add tomatoes and vinegar; cook over medium heat for 10 minutes or until slightly thickened. Stir in salmon and cream; heat through.
7. Serve over hot pasta and garnish with Parmesan.

pasta, bacon, onion, garlic, oregano, black pepper, red pepper, tomatoes, red wine vinegar, salmon, heavy cream, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258205 (may not work)