1 (12 ounce) package radicchio pasta
4 slices bacon
1/2 onion, diced
1 (13 ounce) can whole peeled tomatoes with juice
2 clove garlic, minced
1/4 teaspoon salt
4 tablespoons butter
Bring a large pot of salted water to a boil. Add pasta and reduce heat. Cover and allow to cook for 8 to 10 minutes. Drain pasta and stir in bacon, onions, tomatoes and garlic; use a serrated, metal knife to shred each piece.
Heat butter in preheated skillet over medium heat. Add butter and skillet to medium heat. When butter is melted, add meat. Stir some butter into mixture to prevent sticking to skillet. Add tomatoes over after 5 minutes for color contrast.
Return pasta to pot and cook for 3 or 4 minutes on each side with lid down. Serve noodles over noodles.