Rigatoni with Garlic Crumbs

3 Tbsp olive oil
2 shallots, chopped
8 strips lean bacon, chopped
2 tsp chrushed dried chilis
1 (14 oz) can chopped tomatoes with garlic and herbs
6 slices white bread
1/2 cup butter or margarine
2 cloves garlic, chopped
4 cups fresh or dried rigatoni
to taste salt and pepper

Halve quantity of chili if you like a mild flavor. Bacon is optional addition;
leave it out if cooking for vegans. Heat oil in a medium saucepan, and fry
shallots and bacon gently for about 6 - 8 minutes, stirring continuously until
golden. Add dried chilis and chopped tomatoes, half-cover pan and simmer for 20
minutes. Meanwhile, cut crusts off bread and discard. Reduce bread to crumbs
in a blender or food processor. Heat butter in a frying pan, add garlic and bread
crumbs and stir fry until golden crisp. Keep stirring and don't let crumbs catch
and burn or final result will be ruined. Cook pasta in plenty of boiling salted
water according to instructions on package, until al dente. Drain well. Toss
pasta with tomato sauce and divide among 4 - 6 warmed serving plates. Sprinkle
pasta with golden bread crumbs and serve immediately.
Note: To keep bread crumbs crips and dry after frying, drain on paper towels and
place in a 200 F oven until ready to use.

Jenn Mom2SamTiny
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