BOW-TIES AND BACON

4 to 6 slices bacon
1 1/2 pounds mushrooms
1 teaspoon thyme
1/2 teaspoon dried red pepper flakes (or 1 teaspoon minced 
    jalapeno pepper)
28 ounces canned, diced tomatoes, drained well
1 pound bow-tie noodles
Grated sharp cheese, like Parmesan, Asiago or Locatelli Romano 
    (optional)

    Cook bacon in a wide killet over medium heat.  Meanwhile, 
clean and slice mushrooms.  Bring 4 quarts of water to a boil.
    Cook bacon until it is crisp.  Set aside on absorbent 
toweling and drain all but 2 tablespoons of fat from the 
skillet.  Turn heat to high, add mushrooms, thyme and red pepper 
flakes, and cook, stirring until the mushrooms shrink and darken 
a little.  Add diced tomatoes, heat through, then lower heat to 
keep warm.
    When the water boils, add 1 teaspoon salt and bow-tie 
noodles.  Cook until just tender, then drain and toss with 
tomato mixture.  Serve on plates or platter and top with 
crumbled bacon.
    Serve with grated cheese, if desired.  For many diners, the 
bacon is salty and strong enough to take the place of cheese.
    Serves 4 to 6.
    Serve with bread and spinach sauteed in garlic butter or 
olive oil.