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.