Got this recipe from Food Network.
From a tip by my cousin's wife.
I will eat almost anything with bacon. YUM.
2 tbsp. kosher salt
16 oz. spaghetti
1 lb. thick-cut bacon or pancetta, chopped
3 tbsp. extra virgin olive oil
1 c. red onion, diced
1 tsp. red chili flakes
3 tbsp. garlic, minced
1 c. Roma tomatoes, diced***
1/4 c. red wine (or chicken stock)
4 tbsp. basil, chiffonade (their word - not mine - sliced thinly)
1/4 c. parmesan
salt and freshly ground pepper
In a large pot, boil 3 qts of water, when boiling add 2 tbsp. kosher salt and the pasta and cook until pasta is al dente.
In a large saute pan over medium heat, add bacon and saute until crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add 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.
***I would double the tomatoes and make sure you use small tomatoes - the innards of a tomato don't work as well as the skinned part.
PRINTABLE RECIPE.
Comments
Post a Comment