The Next Bacony Pasta to Add to Your Recipe Arsenal

Spaghetti Chitarra With Bacon, Chiles, and Pine Nuts

From The Kitchy Kitchen [1]

Spaghetti Chitarra:
Kosher salt
1/2 cup roughly chopped thick cut bacon
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 fresh red chile (cayenne or red serrano)
3 garlic cloves, thinly sliced
1/4 cup toasted pine nuts
1/4 cup whole flat-leaf parsley leaves
1/2 cup arrabiata pasta sauce (recipe below)
8 ounces dried chitarra pasta, or spaghettini (reserve 1 cup cooking liquid)
1/4 cup toasted breadcrumbs
1/4 cup finely grated parmesan

Arrabiata Pasta Sauce: (For 4 cups)
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
1 28-ounce can whole tomatoes
1 teaspoon tomato paste
1/2 cup dry white wine
2/3 cup thinly sliced fresh basil
Salt and pepper to taste

Spaghetti chitarra: Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
In a 12 to 14-inch sautée pan over medium heat, cook the bacon until barely crisp, about 5 to 7 minutes. Add the olive oil, chile, and garlic to the pan and slowly sweat until the garlic is golden, about 3 minutes. Add the pine nuts, parsley, arrabiata pasta sauce, and 1 cup pasta cooking liquid and bring to a simmer. Season with a little salt and pepper.
Cook the pasta according to the package directions, until tender yet al dente. Drain the pasta and add it to the tomato mixture. Toss over high heat for 1 minute. Scoop the pasta into bowls, sprinkle with bread crumbs and parm, drizzle with olive oil, and serve immediately.
Arrabiata pasta sauce: Heat up oil, add garlic and crushed red pepper. Cook 30 seconds. Add tomatoes, tomato paste, and wine. Cook 5 min, add basil, and cook another 5. Using an immersion blender (or just pour the mixture into a blender), purée the sauce. Season to taste.