1/2 lb. bacon cut in inch wide pieces
1 tbsp. olive oil
1 med. onion, thinly sliced
1 each red, green, yellow pepper, thinly sliced lengthwise
Salt
1 c. half and half cream
Freshly ground pepper
1 lb. rotini
1 c. frozen peas

1. Bring pot of lightly salted water to boil

2. In large skillet, fry bacon over high heat, spooning off fat as it collects in pan, until all fat is rendered and the bacon is lightly browned (5 to 7 minutes). Transfer bacon to paper towels to drain. Discard all but 1 tablespoon fat from pan.

3. Add olive oil to pan, then add onion, bell peppers and 1/4 teaspoon salt. Cover and cook over moderate heat, stirring often, until vegetables are softened, approximately 10 minutes. Reduce the heat to low and stir in reserved bacon. Pour in cream and cook until slightly thickened (1 minute). Season to taste with salt and black pepper.

4. Meanwhile, cook pasta until just al dente. Add the peas and cook for 2 minutes longer. Drain and toss with the vegetables and sauce in the skillet. Serve immediately. Serves 4.