Tomato and Bacon Pasta Sauce

Greg and I saw this article today that was talking about how eating more pasta can actually help you lose weight. I never buy into these things. Some things we know for a fact are bad for you like sugar and fried foods. Pretty much beyond that I need firm scientific facts before I count something as healthy or not and even then I decide for myself if I think those are good "facts" or not. Look at eggs for example. 60 years ago everyone ate eggs for breakfast every morning (I exaggerate a lot, I know). And then 30 years ago people decided eggs were really bad for you because of the cholesterol. Now eggs are healthy again because they are full of protein and other good things. I figure as long as you are eating all your food groups, especially fresh fruits and veggies, and eating in moderation then you are probably doing fine. I think in 10 years people are going to find something that "proves" brown rice is actually better for you than quinoa or that Romaine is better than kale or something. But I digress, back to the article. I love pasta! Doing a low carb diet would never work for me. So I read the article in its entirety because I am always curious what the thinking is behind these fads. Long story short, more pasta follows the Mediterranean diet and people in the Mediterranean tend to be leaner supposedly. They did make a point of stating that in Italy when they eat pasta they eat lots of good stuff with the pasta like onions, garlic, tomatoes, fresh veggies, etc. so in an effort to eat more pasta with good stuff, I found some recipes for Pasta All'Amatriciana. Basically that is a tomato, cured pork and cheese dish. There are tons of recipes out there for different variations. Mine is a little more friendly for those living in the States. Especially where I am in the states, I can't find cured pork cheek or Pecorino cheese. So I use my go to bacon instead! This sauce is soooo flavourful and delicious! It feels very light but has a rich, full bodied taste. Definitely a good compromise from rich and heavy American sauces without giving up any flavour.

Ingredients:
1 medium white onion, diced
12 oz bacon, chopped (we like a lot of bacon)
4 cloves garlic, minced
Olive oil
1/2 c chicken stock
1 28 oz can diced tomatoes and the juices
Salt and pepper to taste
1/4 tsp crushed red pepper
1 T fresh basil, chopped (optional)
Parmigiano  Reggiano (optional)
1 pound pasta (penne works great but any pasta that holds sauce well like Bucatini would be fine)

Heat about 1 T of olive oil up in a deep skillet over medium high heat. Add the onion and cook for a couple of minutes to soften. Add chopped bacon and cook until mostly crispy. Add garlic and stir in and cook for about 30 seconds. Pour in chicken stock while stirring well to get all the yummy brown bits up off the bottom of the pan. Let cook on high until almost all the liquid is gone. Add the tomatoes, salt, pepper and crushed red pepper. Let simmer while you cook the pasta. Drain pasta when almost done cooking and finish the pasta in the sauce. Top with basil and cheese if desired.