Rigatoni with Tomatoes and Bacon

This is an easy, filling, satisfying dish for a cold, rainy night. It's really good!

1/2 cup uncooked rigatoni per person
4 slices of bacon uncooked per person
1/2 can of chopped tomatoes per person
pinch of basil

Cook the rigatoni per package instructions to al dente. While pasta is cooking, chop the uncooked bacon into inch pieces. Fry the bacon in a deep flat skillet until crispy. Remove bacon to a bowl lined with paper towels, and drain the skillet. Reheat the skillet and put chopped bacon back into it. When bacon starts to sizzle again, add the tomatoes with their juice. Cook and stir until pasta is done. Add pinch of basil and stir. Drain pasta, and while it's still damp add to the skillet and stir. Continue heating for about another five minutes. Spoon pasta and sauce into bowls to serve. Garnish with grated cheese or chopped fresh parsley, if you like.

Trust me, this is good stuff.