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

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 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.