Do you have a quick and amazing meal that you can just pull out of your pocket at a moment’s notice? An easy “rave-producer” that rocks your guests or your family with equal and absolute gusto each and every time? I’d love to hear what it is at your house. This Bacon and Tomato Pasta fills that role and fills it beautifully at ours. There’s absolutely nothing not to love about it… The winning combination of fresh tomato, garlic and basil, along with the smokiness of the bacon, a very slight “bite” from the crushed red pepper and all topped off with Parmigiano-Reggiano… how can you possibly go wrong? For only about 30 minutes of prep and cook time total, to get this kind of outcome…. it’s a dish I can’t recommend highly enough. What’s in your pocket?
Bacon and Tomato Pasta
Adapted from Guy Fieri
(Wow….of course this is unbelievably delicious!!!!!! ~Julie)
2 tablespoons kosher salt
14 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
5 tablespoons basil, chiffonade
1/4 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
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.