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Reviewed: Jun. 22, 2008

this dish was so good and so easy to prepare. i didn't bother with cleaning the skillet after frying the bacon...i just used the bacon grease and threw the rest of the ingredients in the same skillet. i also added basil and a splash of dry white wine and omitted the bell pepper (not a favorite here). i didn't even bother measuring the ingredients...this is pretty much a no-fail recipe. i tossed the sauce with angel hair pasta and it was simply perfect!

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tunatwist

	Cooking Level: Intermediate Living In: Austin, Texas, USA
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Reviewed: Jun. 21, 2008

No need to carefully measure ingredients here, just add to your taste bud's content--that's the beauty and fun of true cooking! I prepared this pretty much as directed using a good brand of canned San Marzano tomatoes (the best!) and added a glug of Chianti to the sauce. The aroma was mmmm, so good, and the dish itself was delicious, flavorful and the perfect accompaniment to the "Grilled Marinated Shrimp" I served with it. As an Italian gal used to Italian cooking and food, I can tell you this combination of typical Italian ingredients is pretty good stuff!

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naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: May 22, 2008

Yum! I followed the suggestions of the other reviewers and drained the bacon grease, and I also didn't add the olives and capers (because of personal preference). Don't be afraid to really cook the bacon, because simmering it in the tomato sauce will soften it up.

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iloveonions

	Cooking Level: Intermediate
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Reviewed: Feb. 17, 2008

It was good. Would make it again.

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Reviewer:

GL

	Cooking Level: Intermediate Living In: Ottawa, Ontario, Canada
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Reviewed: Jun. 6, 2007

Delish! I forgot to add the bell pepper, and I topped with a italian cheese blend. I think I may add just a bit more bacon next time.

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Reviewer:

MrsRoss

	Cooking Level: Expert Living In: Boise, Idaho, USA
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Reviewed: Apr. 8, 2007

We enjoyed this recipe, but I did cut the amount of onion in half. While we both like onions, two seemed like it would be too much. I certainly wouldn't make this often due to the fat content from the bacon, but it was a nice treat!

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Food4me

	Cooking Level: Expert Home Town: Edmonton, Alberta, Canada Living In: Calgary, Alberta, Canada
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Reviewed: Sep. 9, 2006

This was okay, but wasn't really good enough to me to deserve five stars. I've tried other pasta recipes on this site that I like better, so even though this dish was alright, I probably won't be making it again.

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Cat Berner

	Cooking Level: Intermediate Home Town: Immokalee, Florida, USA Living In: Edmonton, Alberta, Canada
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Reviewed: Sep. 25, 2005

An easy meal and a popular one in my house. I added cubed sauteéd chicken seasoned with garlic, salt and parika to make it a full meal. I used a little of the bacon grease and added olive oil to it for the onion; and after draining the pasta, I salted it lightly and tossed it with olive oil and basil before adding it to the mixture, so that some seaoning made its way into the grooves of the rotini. Also used fresh, very ripe tomatoes instead of canned ones. Next time I'll use Italian sausage.

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LaManisera

	Cooking Level: Intermediate Home Town: Clearwater, Florida, USA Living In: Tampa, Florida, USA
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Reviewed: Jan. 30, 2005

With a few modifications, this turned out to be soooo good. I emptied the bacon fat out of the pan but didn't clean the pan. Instead of olive oil, I cooked ONE medium onion in the remaining grease. While cooking the onion, garlic, tomatoes, peppers and parsley, I added a touch of olive oil to the mix. Instead of using all plum tomatoes, I used one can of tomato paste (add water to desired consistency) and one 14 ounce can of whole chopped tomatoes. I added more garlic and parsley than was called for and substitued the red pepper for yellow. I chose green olives and fusilli pasta... seriously great stuff.

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Reviewer:

SIZZLEMEAT


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Reviewed: Dec. 16, 2004

Very good. I added extra bacon and cut down on the oil. Like another reviewer said, be generous with the red pepper, garlic and parsley (and the capers too!). I added mushrooms to mine as well, but don't think I'll do that next time even though I really like mushrooms...they didn't seem to "fit". I may add chicken though, and extra parm.

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RVISSER1

	Cooking Level: Intermediate Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Oct. 24, 2004

FABULOUS! I skipped the bacon and added 1.5 lb of cooked Italian sausage. I cut the oil back to 1/4 c and added 1/4 c. butter. I used seasoned diced tomatoes and 1/4 each of green and black olives - oh I also added a pkg of fresh mushrooms at the end. I put everything in a casserole for a get-together a few hours later and reheated in oven with Asiago cheese on top. Be generous with the flat leaf parsley, garlic and crushed red pepper! Got rave reviews! I will make again soon.

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Reviewer:

CZCOOKS


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Reviewed: Feb. 9, 2004

This dish was alright. I thought it would be better as it had capers and olives, two of my favorites. However, it seemed to be missing something.

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Reviewer:

Beth

	Cooking Level: Expert Living In: Cheyenne, Wyoming, USA
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