No one ever said “pasta sauce must be tomatoes”. The next time you look at your vegetable drawer and see some items getting a little long in the tooth, consider making them into a sauce.

‘pepper and bacon sauce over pasta’ ‘pepper and bacon sauce over pasta’

This sauce is for bacon lovers … yeah, I know, I said “bacon” and now you’re salivating like Pavlov’s dog.

This sauce starts with 1/2 lb of bacon. Cool it up nice and crispy. Safe the fat.

Now take a bunch of colorful peppers – this used 2 yellow, 2 orange, and 1 red. It also used 1/4 of a large Vidalia onion. All of these were chopped pretty fine in a small food processor.

Use some of the bacon fat to cook down all of the minced vegetables. Add more bacon fat as needed.

Once the vegetables are soft, return them to the food processor and purée. Return them to the pan.

Now put the bacon in the food processor and chop it as fine as it will chop. Now add it to the pan. Stir. Add salt and fresh ground pepper to taste.

I used a bit more of the bacon fat than I probably needed – making a rather rich sauce. I’ll be a bit frugal to not overpower the whole wheat pasta.

Garnish with some ground Asiago cheese (or any hard cheese of your choice).