Once, on a plane, I was reading Real Simple magazine. And I came across this recipe. Not vegan, yet incredibly enticing. I figured it was worth a try with fakin' bacon. The rest, my friends, is history. Instead of bacon drippings, I use olive oil (which I coat the pan with before frying up the "bacon") and I always use fusilli instead of rigatoni, but that's just a personal preference.
It's great hot, cold or room temperature, so it's a great dish for potlucks and picnics. Can you tell the gorgeous New York weather is having an effect on me?
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That looks delicious!
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