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Bacon and Tomato Pasta

    2 tablespoons kosher salt
    16 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
    4 tablespoons basil, chiffonade
    1/4 cup freshly grated Parmesan
    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 about
 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.