Instructions: Heat large saucepan of salted water to boiling over high heat.

Add pasta and cook as label directs.

Meanwhile, in 3-quart saucepan, cook bacon over medium heat until browned, stirring occasionally. Drain tomatoes, reserving 1/2 cup juice. Coarsely chop tomatoes.

With slotted spoon, transfer bacon to paper towels to drain.

Pour off all but 1 tablespoon bacon fat.

Add garlic to same saucepan and cook 30 seconds, stirring. Add tomatoes, reserved tomato juice, parsley, salt and crushed red pepper and cook, uncovered, 10 minutes, stirring occasionally.

Drain pasta. In large serving bowl, toss pasta with sauce, 1/4 cup Romano and bacon. Serve with additional Romano if you like. Garnish with parsley leaves.

Makes 8 cups, or four main-dish servings.

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