Penne with Spinach and Bacon

I made this on a whim, and it was amazing.  It definitely tasted like the Amatriciana, but it was better because of the spinach.  I think I will replace the original Amatriciana recipe with this one.  I especially enjoyed the penne.  It was perfect with the sauce.

Penne with Spinach and Bacon

1 (12 ounce) package penne pasta

2 tablespoons olive oil, divided

6 slices bacon, chopped

2 tablespoons minced garlic

1 small onion, chopped

2 (14.5 ounce) can diced tomatoes (with green chilies)

1/2 can tomato paste

1 bunch fresh spinach, rinsed and torn into bite-size pieces

1 dash cayenne pepper

1/4 teaspoon garlic salt

1/2 tablespoon basil

Freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.

Meanwhile place bacon in the skillet, and cook until browned and crisp. Drain all grease except for two tablespoons. Add garlic and onion, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Crumble bacon and add to sauce.  Stir in tomato paste. Add cayenne pepper, garlic salt, and basil. 
Add spinach, and put lid over sauce.  Simmer on low heated until spinach wilts.

Drain pasta, and rinse with cold water. Toss with sauce, and add fresh Parmesan cheese over the top.

It was a little spicy, but delicious!

MGD