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Instructions
Heat the olive oil in a large saucepan over medium-high heat.
Add the bacon, onion and garlic. Cook until the bacon just begins to turn pink and the onion is golden, then add the crushed red pepper flakes. Cook until the bacon starts to brown.
Add the tomatoes with their juices and sugar. Season them with salt and pepper, then bring to a boil.
Reduce the heat to medium-low and cook until the sauce has thickened.
Meanwhile, cook the pasta in salted water until it's al dente. Drain and return the pasta to the pot.
Once the sauce has thickened, add half the pasta to the sauce and cook, stirring, for 1 minute.
Spoon the penne into bowls, serving the remaining sauce and sprinkling cheese over top.
Notes
Adapted from Grace Parisi's recipe in The Athlete's Palate Cookbook.