Bucatini With Bacon and Tomato
By: Giancarlo Cairella
Published: Sunday, January 23, 2011 - 11:10pm

Ingredients




10 slices bacon
1 white onion, cut in half and then sliced thin
1 large can tomatoes (28 oz) diced or strained
1/2 glass white wine
1 garlic clove, crushed or chopped
1 teaspoon red chili pepper flakes
1 tablespoon italian parsley (chopped)
1 pound bucatini pasta
5 basil leaves
olive oil
 cup pecorino cheese (grated)

Preparation

1 Chop bacon and cook in large skillet over medium-high heat for 8 minutes. 2 Drain excess fat, leaving about 1 tbsp in skillet 3 Add onion and garlic and cook for about 4 minutes. 4 Add wine, cook until most of it has evaporated. 5 Add tomatoes and chili flakes. Lower heat and simmer for about 25/30 minutes to thicken, stirring occasionally. 6 While sauce is thickening, cook and drain pasta. 7 Add parsley and basil to sauce; drizzle with oil. Stir for a minute. 8 Add pasta to sauce, add grated cheese and toss for a minute. 9 Turn off heat, serve with some more sprinkled pecorino.

About


This is a variation of the classic bucatini all'amatriciana recipe (which uses guanciale instead of bacon). If you don't have bucatini, spaghetti will also work.