Ingredients

• 1 can (14 3/4 oz.) Geisha® Pink Salmon, drained
• 8 ounces pasta, uncooked
• 6 slices bacon, diced
• 1 cup chopped onion
• 3 Tbsp. red wine vinegar
• 3 large cloves garlic, minced
• 2 Tbsp. dried basil
• 1/2 Tbsp. dried oregano
• 1/2 Tbsp. coarse ground black pepper
• 1/2 Tbsp. crushed red pepper
• 1/3 cup heavy cream
• 2 Tbsp. finely grated Parmesan cheese

Preparation

1. Break Pink Salmon into bite-sized pieces and set aside. Cook pasta according to package directions; drain and keep warm.
2. In 3 quart saucepan, cook bacon until crisp. Drain, reserving about 2 tablespoons fat. Add onion, vinegar, garlic, basil, oregano and peppers. Cook 5 minutes or until slightly thickened. Stir in Pink Salmon pieces and add heavy cream; heat through. Serve over hot cooked pasta.