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Bacon and Tomato Pasta

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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

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