Bacon and Tomato Pasta

Yield: 4 to 6 servings

Ingredients

• 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

Instructions

1. 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.
2. In a large sauté pan over medium heat, add bacon and sauté 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.
3. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Sauté for 5 minutes, then deglaze with wine.
4. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Nutrition

Source: Guy Fieri