Cheddar-And-Bacon Pasta - cooking recipe

Ingredients

0.5 (450 g) package penne, about 3 cups (May also use fusilli or rigatoni pasta in the same amount)
6 slices bacon
28 ounces plum tomatoes, drained
2 cups grated old cheddar cheese
3 green onions, thinly sliced
1 teaspoon fresh ground black pepper

Preparation

Bring a large saucepan of water to a boil. Then add pasta and cook according to package directions.
Meanwhile, cut bacon into bite-size pieces.
Heat a large, wide frying pan, preferably non-stick, over medium heat.
Add bacon and stir often until bacon is browned and crispy, from 4 to 5 minutes. Drain fat from pan, if you wish.
Then stir in drained tomatoes.
Using a wooden spoon, break up tomatoes and cook until hot and bubbly, about 2 minutes.
Drain pasta well, then add to bubbling sauce in pan.
Sprinkle in cheese, onions and pepper.
Turn off heat but leave pan on stove.
Stir pasta until cheese is almost melted and pasta is evenly coated with sauce, about 1 minute.
Spoon into bowls.
Sprinkle with additional grated cheese, if you like.
Serve immediately with a leafy green salad and a few tomato slices.