| | Directions | | 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 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. 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. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste. |
|
|
| 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 |
| |
| |
