1 (28 oz) can diced or whole tomatoes (not in puree or sauce)
4 oz bacon, cut into 1/2 inch pieces
2 medium garlic cloves, peeled
1/2 teaspoon red pepper flakes
2 Tablespoons chopped fresh parsley
1/4 teaspoon sugar
1 1/2 teaspoons table salt
3/4 lb pasta
1. If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve liquid. Dice tomatoes either by hand or in workbowl of food processor fitted with metal blade (three or four 1/2-second pulses). Tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough reserved liquid to tomatoes to total 2 cups.
2. In 10-inch skillet, fry bacon over medium-high heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel–lined plate; pour off all but 2 tablespoons fat from pan.
3. Process garlic through garlic press into small bowl; stir in 1 teaspoon water. Heat garlic and red pepper flakes in bacon fat over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in parsley, crumbled reserved bacon, sugar, and 1/2 teaspoon salt.
4. Meanwhile, cook pasta until al dente in large pot of boiling, salted water. Reserve 1/4 cup cooking water; drain pasta, and transfer it back to cooking pot. Mix in reserved cooking water, sauce, and salt; cook together over medium heat for 1 minute, stirring constantly, and serve immediately.
Serves 3, but this recipe is very easy to multiply to make larger amounts.