Alaska Salmon Carbonara
8 ounces pasta
6 slices bacon
3 cloves garlic
2 teaspoons basil
1/2 teaspoon oregano
1/2 teaspoon coarse ground black pepper
1/4 teaspoon crushed red pepper, (up to 1/2 teaspoon)
2 14-ounce cans diced tomatoes
3 tablespoons red wine vinegar
1 14 3/4-ounce can Alaska salmon
1/3 cup heavy cream, (up to 1/2 cup)
Cook pasta according to package directions; drain and keep warm.
In 3 quart saucepan cook bacon until crisp.
Drain, reserving about 2 tablespoons fat.
Add onion, garlic, basil, oregano, and peppers; cook 5 minutes.
Add tomatoes and vinegar; cook over medium high heat 10 minutes or until slightly thickened.
Stir in Alaska canned salmon and cream; heat through.
Serve over hot cooked pasta.
Garnish with cheese.