Pantry Pasta

Pantry Pasta

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Because it’s so sinfully easy, this should really be called sinfully easy pantry pasta – not to mention the uber generous addition of chopped bacon.


1 box spaghetti
1/2 lb breakfast sausage
8 strips fried and chopped bacon
1 bottle Ragu Garlic Alrfedo Sauce
1 bell pepper, seeded & diced
2 roma tomatoes, diced
1 cup frozen french cut green beans


Step 1: Cook the pasta following direction on the box (not shown). Apologies, I was multitasking with 3 pots on the stove!

Step 2: Fry the bacon on medium heat. When done, allow to cool then roughly chop and set aside. Paula Deen would be proud. Oh wait, she would have wanted me to fry the bacon in butter first.

Step 3: Fry the sausage on medium heat until golden brown. You can use whatever left over meat you have in the fridge for this one: grilled chicken, kielbasa, meatloaf, rotisserie chicken, etc. Just dice them into bite sized pieces.

Step 4: When the sausage is cooked, add the diced tomatoes, diced peppers and french-cut green beans.

Step 5: Check the pasta. When cooked, drain and set aside.

Step 6: When the tomatoes, peppers, and green beans are cooked, add the spaghetti, alfredo sauce, and bacon bits. Mix, mix, mix until evenly combined. Serve & watch them come back for more.