| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 717 |
| Total Fat | 40 g |
| Saturated Fat | 12 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 54 mg |
| Sodium | 599 mg |
Reviews
Delicious ! I added some veggies that needed to be used, and a touch of butter.
I made this with turkey bacon and that is probably why it didn’t come out as good as the other wonderful reviews. I made 1/2 the recipe but didn’t half the tomatoes. I was hoping that would make up the difference. But it didn’t. Mine turned out dry and lacking flavor. So as much as I was looking forward to this, because all the ingredients sound great, I won’t make this again. We don’t eat pork, so our lose.
I made this for lunch today. This recipe is to die for!!! I used fettuccini for the pasta and added artichoke hearts and left out the red wine (I’m out).
I’ve been making this dish for 10 years and it never gets old. My family likes it a bit more saucy so I have tweaked to augment the fresh romas with the better part of a can of Cento San Marzanos with the tomato sauce and we have a couple of basil plants in our garden that are excellent producers so we load up on way more fresh basil than called for and it is wildly popular in our house. Flavor profiles in this are outstanding.
amazingly good!! spicy but just watch the red pepper flakes. serve with garlic toast & extra parmigiana- woohoo! Thanks Guy
Easy weeknight recipe and a kid favorite!
Made it for my son and I and we both love it . I will make it again . So so easy to make .
Soooo good! And so easy! I picked this recipe wanting to do a fresh pasta with bacon abd tomatoes. It is absolutely fantastic! The flavor with the bacon grease is what makes the recipie. Use a good Greek or Croatian Olive oil for a real depth of flavor!
Super easy to make. I improvised fresh chopped red peppers as I didn’t have flakes on hand. I also added large shrimp when I put the tomatoes in to sauté. This was an absolutely delicious dish. I’ve added to my favorites!
This is a great dish, it is super easy to make, and tastes so fresh and light. If you’re making a whole box of pasta add extra tomatoes for the sauce and add more of anything else to you’re own taste preference.