Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
8 slices bacon
2 large onions, medium dice (2 cups)
2 medium bell peppers, (1 red, 1 green), medium dice (total 2 cups)
2 tablespoons garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
Pepper to taste
1/4 teaspoon crushed red pepper
1 tablespoon tomato paste
1-15 oz can Pigeon Peas*
1-14.5 oz can diced tomatoes, (plain or roasted garlic)
2 tablespoons chopped cilantro
*Found in the Spanish section of the supermarket

Directions

1.	Put a large pot of salted water on to boil.
2.	In a large skillet over a medium high heat fry bacon until crisp. Drain bacon on paper towel, crumble and set aside. Drain all but 3 tablespoons of grease from skillet.
3.	Add onions and peppers to skillet. Cook until lightly browned. Add garlic, thyme, salt, pepper and red pepper. Sauté until garlic is soft. Add tomato paste and cook 1-2 minutes until combined and lightly cooked.
4.	Drain pigeon peas, reserving 1/4 cup broth. Add peas, tomatoes, and bacon to skillet. Turn heat down to low and stir to combine. Simmer until slightly thickened. Add 1-4 tablespoons of reserved pea broth if a thinner sauce is desired.
5.	Meanwhile, boil Notta Pasta according to box directions. Drain and add to skillet along with cilantro. Toss to combine and serve immediately.