Spicy Tomato Fettuccine

Source: The Pampered Chef

8 ounces fettuccine, cooked
2 ounces turkey bacon
1 large onion
4 or 5 large tomatoes, peeled and seeded
2 tablespoons fresh parsley
2 teaspoons olive oil
2 garlic cloves, pressed
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Parmesan cheese

Cook pasta according to package directions. Keep warm.

Fry bacon until crisp on 11-inch griddle; drain and set aside.

Chop onions and tomatoes with food chopper. Snip parsley using kitchen cutters.

Heat olive oil and stir-fry skillet. Press garlic with garlic press into skillet. Stir-fry 15 seconds. Add onion. Stir-fry 2 to 3 minutes. Add tomatoes, parsley, and seasoning to skillet.

Gently stir 3 to 4 minutes until thoroughly heated. Remove from heat and serve over pasta. Grate fresh Parmesan cheese over top.

Yields 4 to 6 servings.