In a large stock pot, boil 3 quarts of water. When boiling, add pasta and cook until pasta is al dente.

In a large saut� pan over medium heat, saut� bacon until crispy. Remove bacon to drain on a paper towel lined plated and remove � of bacon fat from the pan.

Add extra virgin olive oil and onions, and cook until onions are translucent.

Add Mexi-Mix and Garlicsaltless, cook for 2 minutes then add tomatoes.

Saut� for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture. Add Tuscany-Mix and bacon. Toss with Parmesan and fresh basil.

Add Original All-Purpose to taste.