Ingredients
- 6 slices bacon, chopped (or 4 ounces pancetta)
- 2 tablespoon extra virgin olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper (adjust to taste)
- 1.2 teasoiib freshly ground black pepper
- 1 tablespoon sun dried tomatoe paste (optional)
- 1 (28 ounce) can peeled tomatoes with juice
- 1/3 cup Pecorino Romano Cheese
- 12 ounces pasta (spaghetti, bucatini, tortalini)
- 1 teaspoon salt
How to Make
-
Step 1: Heat oil in large skilled over medium heat. Add the bacon and saute until crisph and golden, about 4 minutes. Remove bacon to paper towel lined plate to drain.
-
Step 2: Pour out all but two tablespoons of the fat left in the skillet. Add the onions, garlic, red pepper and black pepper to the skillet and return to medium heat. Saute until the onions have softened, about 5 minutes.
-
Step 3: Puree the tomatoes in a blender and add to the onion mixture. Add sun-dried tomatoe paste if using. Simmer until thickened, about 15 minutes
-
Step 4: Cook pasta according to direction until almost tender. Reserve 1/2 cup pasta water, then drain the pasta and return it to the pot.
-
Step 5: Stir in the sauce, bacon and cheese into the pasta, adding reserved pasta water as needed.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.