Bacon, Caramelized Onion, and Tomato Pasta
Ingredients
Directions
Ingredients
12 oz
uncooked spaghetti
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12 oz
thick-cut bacon, diced
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2 lg
yellow onions, peeled, halved, and sliced 1/2-inch thick
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8
garlic cloves, minced
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0.25 tsp
crushed red pepper flakes
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0.25 c
red wine
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28 oz
canned Italian plum tomatoes, preferably San Marzano, crushed by hand, juices reserved
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0.5 tsp
salt
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0.25 tsp
freshly ground black pepper
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0.25 c
chopped fresh basil
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0
freshly grated Parmigiano-Reggiano cheese
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Bacon, Caramelized Onion, and Tomato Pasta

Quick—and rich, with smoky bacon, sweet caramelized onions, and an intense tomato sauce.

4 servings

  1. Bring a large pot of salted water to a boil. Add the spaghetti, stir to separate, and cook until al dente. Drain immediately.
  2. Meanwhile, cook the bacon in a large skillet over medium-low heat, stirring frequently, until crisp. Remove the bacon with a slotted spoon and set it aside. Add the onions to the drippings in the pan. Cook, stirring frequently, until deep golden brown, about 15 minutes. Add the garlic and crushed red pepper flakes and sauté about 30 seconds. Stir in the wine and tomatoes (and their juices), raise the heat, and cook at a lively simmer until the sauce is thickened, about 5 minutes. Stir in the cooked bacon. Add the salt and freshly ground black pepper. Gently combine the spaghetti with the sauce and serve topped with the basil and a generous grating of Parmigiano-Reggiano cheese.

Recipe by Tara Tuckwiller