·         6 bacon slices, chopped

·         6 large garlic cloves, finely chopped

·         ½ cup dry red wine

·         1 28-oz. can diced tomatoes, in juice

·         1 Tbs. tomato paste

·         1 ½ tsp. dried oregano

·         ¼ tsp. dried crushed red pepper

·         4 Tbs. chopped fresh Italian parsley

·         1 package Tinkyada Brown Rice Penne, cooked, drained

·         ½ to ¾ cup crumbled feta cheese or coarsely grated Parmesan cheese

 

1) Sauté bacon in heavy large saucepan over medium heat until crisp. Spoon off all but 2) tablespoons drippings from pan. Add garlic to pan and stir 30 seconds. Add wine and scrape up any browned bits. Add tomatoes with juices, tomato paste, oregano and crushed red pepper. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Mix in 2 tablespoons parsley.

2) Return pasta to pot. Add sauce. Toss over medium heat until sauce coats pasta, adding warm water by tablespoonfuls if mixture is dry. Mix in cheese. Season with salt and pepper.

 

Transfer to bowl. Sprinkle with remaining 2 tablespoons parsley.

Serves 4-6.