1/2 lb. bacon
1 large onion, chopped
1 tsp. garlic powder
2 (15 oz.) cans diced Italian style tomatoes
2 tsp. sugar
1 tsp. tarragon
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. red pepper
2 lb. linguine
1 tbsp. parsley
Parmesan cheese (fresh is best)

Cook, drain and crumble bacon. Remove all but 2 tablespoons fat from the pan. Add onion and sauté until golden. Stir in garlic, tomatoes, sugar, tarragon, peppers and salt. Cover and simmer for 20 minutes, stirring occasionally. Cook pasta according to package directions; drain. Meanwhile, stir bacon and parsley into sauce. Simmer uncovered for 5 minutes. Put linguine into serving dishes and spoon some sauce over it. Sprinkle Parmesan over it.

Serves 6 to 8.