INGREDIENTS

1/2 pound orecchiette pasta (or any other pasta will do!)
8 strips of bacon, cut into bite sized pieces
Two 14 ounce cans diced tomatoes, with juice
1/2 teaspoon sugar
1/2 cup chopped fresh parsley
Salt and fresh ground pepper to taste

DIRECTIONS

1. Bring a large pot of water to boil and salt it well. Add pasta and cook according to package directions. Save 1/2 cup of pasta water before draining.
2. While the pasta is cooking, cook the bacon in a large deep skillet over medium high heat until crispy. Scoop out the bacon and drain on paper towels, leaving the drippings in the skillet.
3. Reduce heat to low, and carefully add both cans of tomatoes to the skillet, along with the sugar. Simmer over low heat while the pasta cooks, about 5-10 minutes.
4. Add drained pasta to the tomatoes, along with parsley and cooked bacon. Stir until well combined and heated through. Thin the sauce with a little pasta water if you want it a little looser.
5. Divide among heated bowls and serve!