- 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.
- 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