Canadian Bacon And Mozzarella Penne

• 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
• 1 clove garlic, minced
• 2 1/2 tablespoons olive oil
• 3/4 teaspoon salt
• Dried red-pepper flakes
• 1/4 cup chopped fresh parsley
• 1 small onion, chopped
• 1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
• 1/4 cup water
• 3/4 pound penne
• 1/2 pound Canadian bacon, cut into 1/4-inch dice

1. In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
2. In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2 teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
3. In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water. Drain. Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.
4. Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce.

mozzarella, clove garlic, olive oil, salt, redpepper, parsley, onion, tomatoes, water, penne, bacon

Taken from www.myrecipes.com/recipe/canadian-bacon-mozzarella-penne (may not work)