Cook 1lb whole wheat penne pasta to package directions.
Meanwhile: Heat 1 tbs olive oil in a deep skillet over medium heat. Add 6 slices of bacon and cook until crisp (about 5 minutes) then add 1 large chopped red onion and 4 chopped garlic cloves-cook until softened. Stir in 1 cup chicken stock, then 1 28 ounce can of diced fire roasted tomatoes. Season with salt and pepper.
Simmer the sauce for 10-15 minutes. Toss with the pasta and fresh parsley. Top with shredded white cheddar!