1 lb. bacon, cubed (any style: peppered, thick-cut or applewood)
1 large white or yellow onion, diced
1 large green, yellow or red pepper, diced
1 clove smashed garlic
1 lb. elbow noodles*
32 oz. tomato juice or v8 juice

In a large and deep pot fry off bacon until almost done. Keep 2 to 4 tablespoons of bacon fat to the side and drain the rest of the fat off keeping the fried bacon.

Pour the 2 to 4 tablespoons of bacon fat back into pot with the bacon. Make sure temperature is on medium high. If needed this step can be eliminated... Add in onions, peppers and garlic. Add the noodles that are poured straight out of the box and uncooked - remember use only short elbow noodles. No other style of will cook.

Fry and stir mixture until noodles are golden brown. Lower the heat if you need to. When all the noodles turn golden brown add in the tomato juice. Stir.

Lower heat to allow the mixture to simmer and stir in between. Noodles can be on the end of al denté to soft. Then the fried noodles are done. You do not want a mushy texture.

Serve with a salad and enjoy!

Submitted by: Naomi E.