Smoked Bacon and Tomato Pasta

This is one of my family's favorite dishes and one of my most requested recipes. For those with milk allergies, you can omit the cream and it is still yummy!!

Smoked Bacon and Tomato Pasta

12 oz. smoked bacon

1 medium onion, chopped

4 cloves garlic, minced

1 large can Hunts whole tomatoes or 2 cups fresh tomatoes that have been peeled, seeded, and chopped

1 cup fresh basil

1 Tbsp salt

1 lb dried pasta, penne or rigatoni

1/2 c heavy cream

Freshly grated Parmigiano-Reggiano

Saute bacon over medium-high heat until done, but not crispy. If there is a lot of grease, you can drain some of it. Return bacon to pan and add onion, until the onion is soft and lightly golden; about 5 minutes. Add garlic. Pulse tomatoes in a blender and add to the bacon and onion and garlic mixture. Add half the basil and let simmer for 30 minutes. Add the heavy cream and remaining basil. Serve over cooked pasta of your choice and top with grated Parmiganio-Reggiano cheese. This is excellent served with lettuce, tomato and fresh mozzarella topped with your favorite balsamic vinegarette.