• 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

I must admit, it just tastes better with bacon. I stumbled upon a pasta recipe while reading thedailybacon.com and it looked enticing to me, so I tried it! I read it’s originally from Guy Fieri. This ‘better with bacon tomato‘ pasta will have your taste buds doing a salty, satisfying  jig. Trust me.   

Method:

  • 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 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.

 Notes: – I substituted a Gemelli pasta because that’s what I had at home – I used a pinot noir red wine because that’s what I had on my wine rack – I had to Google how to ‘deglaze’! Turns out, it’s pretty easy. You add the liquid, in this case the wine, bring it to a boil for a few minutes and then turn down your heat until your sauce thickens.     As your eating this dish, remember that I was the first to tell you, it’s better with bacon! From My Kitchen To Yours, Mrs. Hoffman

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