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Jan 5, 2010

Bacon and Tomato Pasta

Bacon and Tomato Pasta


2 tablespoons kosher salt

16 ounces spaghetti pasta

1 pound thick-cut bacon or pancetta, chopped

3 tablespoons extra-virgin olive oil

1 cup red onion, diced

1 teaspoon red chili flakes

3 tablespoons garlic, minced

2 cups Roma tomatoes, diced

1/4 cup red wine

4 tablespoons basil, chiffonade

1/4 cup freshly grated Parmesan

Salt and freshly ground black pepper

In a large stock pot, boil 3 quarts of water, when boiling add

2 tablespoons kosher salt and the pasta and cook until the pasta

is al dente.

In a large saute pan over medium heat, add bacon and saute until

bacon is crispy. Remove bacon to drain on a paper towel-lined plate

and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive

oil, onions, and red chili flakes. Cook until onions are translucent,

add garlic, cook for 2 minutes then add tomatoes. Saute for about

5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon.

Toss with Parmesan, and add salt and pepper, to taste.