Roasted Garlic Herb Fettuccine tossed with Spiced Muir Glen Fire Roasted Tomatoes & Applewood Smoked Bacon Sauce

Serving Size: 2-3

Ingredients:

1 lb. Pappardelle’s Roasted Garlic Herb Fettuccine
6 strips Applewood Smoked Bacon, cut in thin lardons
1 onion, diced
2 teaspoon minced garlic
2 (14.5-oz.) cans Muir Glen Organic Fire Roasted Diced Tomatoes (crushed would also work)
1-1/2 teaspoons red pepper flake
1/2 teaspoon fennel seeds
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Water, to taste
Salt & Pepper, to taste
Butter, to taste
Pecorino cheese, to tastes

Instructions:

In a pot, cook bacon on medium low heat until crispy. Remove from heat and drain on a paper towel. Keep 6 tablespoons of fat in the pot. Add onion and garlic and cook over low to medium heat until translucent and tender. Add tomatoes to pot, crushing with a fork if too chunky, and add red pepper, fennel, thyme, and oregano. Fill both tomato cans 3/4 full with water and add to pot. Bring to a boil, return bacon to the pot, and let simmer for 45 minutes - 1 hour, occasionally stirring. Add more water if too thick, season to taste, and finish with butter.
After sauce has simmered for at least 45 minutes, bring a large pot of lightly salted water to a rapid boil and cook pasta until al dente (about 8 minutes). Drain.
Toss pasta with sauce, garnish with Pecorino, serve & enjoy!