Pasta Bacon Tomato Toss

8 slices bacon, chopped
1 onion, chopped
3 garlic cloves, minced
1 teaspoon dried thyme
19 ounce canned tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh parsley, chopped
1 pound medium pasta shells [6 cups]


In skillet, cook bacon, onion, garlic and thyme, stirring, for 5-7 minutes or until bacon is browned. Spoon off fat. Add tomatoes, salt and pepper, bring to boil, breaking up tomatoes with back of spoon. Cook over medium heat for 10-12 minutes or until thickened. Stir in parsley. Meanwhile, in large pot of boiling salted water, cook pasta for 8-10 minutes or until tender but firm, drain well and return to pot. Add sauce and toss to coat well.