Title: Pasta with Tomato, Chicory and Bacon Sauce
Categories: Pasta
Yield: 4 Servings

4	lg	(about 2 lbs) fresh tomatoes
6	sl	Bacon
2	c	Sliced yellow bell peppers
1	c	Sliced onion
1	ts	Salt
1/4	ts	Ground black pepper
3	c	Chicory(curly endive), torn
		In bite-size pieces
1	tb	Balsamic or wine vinegar
8	oz	Penne (short tubular pasta),
		Cooked and drained

Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 6 cups); set aside. In a large skillet fry bacon until crisp, about 5 minutes; drain on paper towels. Break into small pieces; set aside. Remove all but 2 tablespoons bacon drippings from skillet; add yellow peppers and onions; cook and stir until crisp-tender, about 5 minutes. Add reserve tomatoes, salt and black pepper; cook, uncovered, until a thick sauce forms, 8 to 10 minutes. Stir in chicory, vinegar and reserved bacon. Cook until chicory is wilted, about 1 minute. Place hot penne in a serving bowl; add tomato mixture; toss gently. Garnish with tomato wedges, if desired.

Taken from The Press Enterprise (Riverside March 23, 1995)

Enjoy!

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