Description
Light, fresh tasting, simple, and really good. Reminds me of a wonderful dish i had in sicily (the name escapes me because of a rapidly advancing case of crs). Got this recipe from redbook magazine. Please go to the trouble of finding both types of canned tomato. It makes a difference in the result. We have served this at dinner parties, and it is always a smash hit.
Ingredients
- Extra Virgin Olive Oil
- Onion
- Bacon
- Crushed Red Pepper Flakes
- Dry Red Wine
- Diced Fire-roasted Tomatoes
- Diced Tomatoes
- Kosher Salt
- Spaghetti
- Fresh Parmesan Cheese
Instructions
- Bring a large pot of lightly salted water to a boil for the pasta
- Cook pasta al dente
- Drain and set aside, saving 1 / 2 cup of pasta water
- Meanwhile, heat oil in a large deep skillet over medium heat
- Add onion, garlic, pepper flakes, and bacon to the skillet
- Saute until bacon is cooked and onion is tender
- Pour wine and drained tomato into the skillet and bring to a boil
- Lower heat and simmer for 20 minutes, stirring occasionally
- Add pasta to the sauce and simmer over medium heat 1 minute until pasta is well coated
- Add 1 / 3 cup grated parmesan and pasta water and toss well
- Serve hot with additional parmesan on the side
- Serve with good french or italian garlic bread