Fettuccini with Doctored Store Bought Tomato Sauce

Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the fettuccini according to the package to al dente.
3. Reserve ½ cup pasta water before draining.
4. Drain pasta and reserve.

Make the Sauce

1. While the pasta is coming to a boil, prep all the ingredients.
2. In a medium fry pan or large saucepan, add the chopped bacon. Cook on medium heat until lightly browned, about 4 minutes.
3. Add the sliced yellow pepper and cook for 4 minutes.
4. Add the sliced onion and continue cooking until the onion softens and starts to turn translucent, about 5 minutes.
5. Add the jarred sauce, and stir to combine with other ingredients.
6. Add the capers and stir to combine.
7. When the pasta is done cooking, remove ½ cup of the pasta water before draining. If the sauce looks too thick, add a little of the pasta water until reaching the desired consistency.
8. Taste and adjust the seasoning with salt and pepper.

Plating

1. Spoon a little sauce into the bottom of each bowl. Add some fettuccine and top with a little more sauce. Please don't over-sauce the pasta.
2. Top with freshly grated Parmigiano-Reggiano cheese and some toasted pine nuts.
3. Serve.