Pasta With Tomato, Bean And Bacon Sauce

• 3 slices bacon, chopped
• 1/2 onion, finely chopped
• 3 cloves garlic, minced, or to taste
• 1 tsp. hot red pepper flakes, or to taste
• 2 tsp. fresh rosemary, or 1 tsp. dried, chopped
• 1 can small white beans, rinsed and drained (Goya brand)
• 1 14.5 oz can petite diced tomatoes
• Freshly ground black pepper, to taste
• 1 lb. imported penne
• Grated parmesan-romano cheese

1. In a large skillet over medium heat, cook the chopped bacon until it renders some of its fat but is still soft. Add the onion to the skillet and cook until soft. Add the garlic and red pepper flakes, cook until the garlic is soft but not colored. Add the rosemary, beans and tomatoes, and cook over low heat until slightly thickened. Season with pepper to taste.
2. Meanwhile, cook the pasta in abundant salted water until al dente. (Do not overcook.) Drain the pasta and return to the cooking pot. Add 1/2 cup of the sauce and combine thoroughly.
3. Serve the pasta topped with additional sauce. Pass grated cheese, if desired.

bacon, onion, garlic, hot red pepper, fresh rosemary, white beans, tomatoes, freshly ground black pepper, imported penne, parmesanromano cheese

Taken from www.epicurious.com/recipes/member/views/pasta-with-tomato-bean-and-bacon-sauce-1200119 (may not work)