Any spaghetti or fettuccini pasta will do. I currently can't get enough of rustic-tasting, whole grain pasta, but satisfy your craving by choosing your favorite type!
To make the prep of this recipe go faster, I opted for halving cherry tomatoes, but the original recipe calls for dicing roma tomatoes.
2 tablespoons kosher salt
16 ounces pasta, like Community Grains fettuccini , as pictured
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, or cherry tomatoes, halved
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup parmesan, freshly grated
Black pepper, freshly ground
- In a large stock pot, boil 3 quarts of water, then add 2 tablespoons kosher salt and the pasta, and cook according to package directions, or until the pasta is al dente.
- Meanwhile, in a large sauté pan over medium heat, sauté bacon until crispy. Remove bacon and transfer to a paper towel-lined plate.
- Drain 3/4 of the bacon fat from the pan. Add extra-virgin olive oil. Once oil is heated through, add onions and red chili flakes, and cook until onions are translucent. Add garlic, and cook for 2 minutes, then add tomatoes. Sauté for 5 minutes, then deglaze with wine.
- Drain pasta and add to the sauté pan. Toss in basil, bacon, and parmesan. Salt and pepper, to taste.
- Main Dishes, Pasta
- 4-6 servings
- Cook Time
- 35 minutes