1 (8 ounce) package fresh potatoes, peeled and cubed
8 slices bacon
2 tablespoons garlic, minced
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried red pepper flakes
3 green onions, chopped
1/4 teaspoon dried thyme
1 teaspoon dried white pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
2 tablespoons olive oil
1 (16 ounce) can tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Stir in bacon, garlic, parsley, salt, pepper, sage, oregano, basil and red pepper flakes. Cover and simmer about 10 minutes.
Stir tomato sauce into potatoes. Sprinkle with thyme, white pepper, basil and oregano. Place potatoes in a medium saucepan with enough water to cover. Bring to a boil and cook about 15 minutes, or until tender. Drain and transfer to a medium bowl.
Return cooking potatoes to medium saucepan and add tomato sauce, tomato sauce and basil. Heat to boiling, then reduce heat to low. Stir in pasta sauce, tomato sauce, basil and oregano. Bring to a boil and simmer about 4 minutes, or until pasta sauce is thickened and heated through. Serve at room temperature.