4-6 Servings
Ingredients:
2 tbsp extra virgin olive oil
4 slices bacon, diced
½ cup chopped onion
1 tsp minced garlic
¼ tsp crushed red pepper
2 cans (14.5oz) stewed tomatoes, with juices
1 tbsp Fresh Basil, chopped, plus more for garnish
2 tbsp Parmesan cheese, finely shredded.
1 dried bucatini
Step 1
In a large (12-inch) skillet, heat olive oil over medium. Add Bacon and cook, turning occasionally until cooked on each side, about 5 minutes. Set aside on plate lined with paper towel. Once cooled, dice up.
Step 2
To the skillet, add minced garlic and chopped onions, sauté till lightly caramelized.
Step 3
Add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
Step 4
Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
Step 5
Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
Step 6
Divide pasta among bowls and garnish with Basil, more cheese and black pepper.
Enjoy.