8 oz. pasta (shells are nice)
1/2 onion chopped
2 tspns dried basil
1/2 tspn ground black pepper
2 cans (14 oz. each) diced canned tomatoes
1 can salmon (14 oz) or fresh grilled salmon broken into chunks
Fresh grated Parmesan cheese
6 slices of bacon, diced
3 large garlic cloves, minced
1/2 tspn oregano
1/4 - 1/2 crushed red pepper flakes
3 Tbspns red wine vinegar
1/3 to 1/2 cup whipping cream
Cook pasta, keep warm.
In 3 quart saucepan cook bacon crisp.
Drain, reserve 2 Tbspns fat, add onion, garlic basil, oregano and both peppers.
Cook 5 minutes.
Add undrained tomatoes and vinegar, cook over medium heat at least 10 minutes.
Stir in chunks of salmon and cream, heat through.
Garnish with Parmesan cheese.