Spicy Oven-Roasted Penne Pasta

PREP 10 MIN COOK 35 MIN SERVES 4

2 lbs (907g) plum tomatoes, quartered
1 1/2 cups chopped red onions
4 sliced reduced-sodium bacon, chopped
2 tsp minced garlic
1 Tbsp balsamic or red wine vinegar
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
12 oz (340g) uncooked whole-grain penne pasta (about 4 cups dry)
2 Tbsp tomato paste
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
1/4 cup freshly grated Parmesan cheese
Minced fresh parsley for garnish

1. Spray a roasted pan with cooking spray. Add tomatoes, onions, bacon and garlic. Mix well and spread evenly in pan.

2. Roast, uncovered, at 400'F for 15 minutes. Remove pan from oven. Add vinegar, basil and oregano. Mix well and return pan to oven. Roast for 15 more minutes.

3. Meanwhile, prepare pasta according to package directions. Drain well and keep warm.

4. Transfer roasted vegetable mixture to a blender or food processor. Work in batches if necessary. Puree until smooth. Transfer mixture to a medium saucepan.

5. Add tomato paste, salt, pepper and crushed red pepper flakes. Brain sauce to a boil, then reduce heart and simmer, uncovered for 5 minutes. Spoon hot sauce over cooked pasta. Sprinkle with Parmesan cheese and parsley. Serve immediately.

PER SERVING (SERVES 4): CAL 471, FAT 9.3g (SAT FAT 3.3g), PROT 25g, CARBS 71g, FIB 13g, CHOL 20mg, SOD 650mg

Hoooollllaaa!! Woot! Very good and 'spicy'. Our house-hold doesn't mind spicy recipes once in a while, however this one topped our list of spice-level. The sauce seems simple to the view but it very tasty and filling!