Pasta with Fennel Bacon Tomato Sauce

This simple recipe was the answer to both the need for a quick dinner and the rest of the bacon that I cooked up when I made the roasted fingerlings earlier this week. The tomato sauce and the fennel were both in our freezer from last summer/fall.

1 lb dry pasta
Water
Salt
olive oil
3 cups tomato sauce
2 cups chopped fennel (frozen is fine)
4 strips cooked bacon, chopped
Grated Parmesan or shredded cheddar for topping (optional)

Cook the pasta in a large pot of salted boiling water with a splash of oil. When ready, drain and return to the pot or a large serving bowl and toss with a little more oil.

While the pasta cooks, combine the tomato sauce, fennel, and bacon in a medium saucepan and simmer until warmed through (including any frozen fennel).

Toss the pasta with the sauce. Serve hot, topped with cheese at the table if desired.

Serves 4-6.