This recipe is courtesy of the Junior League of New Orleans Cookbook…Straight from the French Quarter, “Boudreaux”!

Ingredients

• 6 Slices bacon, cut into 1-inch pieces
• 1/3 Cup chopped onion
• 1 (10 oz) Can tomato puree
• 1/3 Cup water
• 1/2 Teaspoon salt
• 1/8 Teaspoon cayenne pepper
• 8 oz Penne, cooked al dente and drained
• 3/4 Cup freshly grated Parmesan cheese
• 1/2 Cup heavy cream

Preparation

1. Cook bacon until browned but not crisp
2. Add onion and cook until softened
3. Add tomato puree and next 3 ingredients
4. Cook 20 minutes
5. Place mixture in a large bowl.
6. Stir in penne and cheese
7. Add cream and toss well

Serves 4 -6 people.