Bacon & Tomato Pasta

Ingredients

• 2 tablespoons of kosher salt (or any you have on hand)
• 16 ounces spaghetti (opt for different pasta)
• 1 lb of thick-cut bacon or pancetta, chopped
• 3 tablespoons extra-virgin olive oil
• 1 cup red onion, diced
• 1 teaspoon red chili pepper flakes (or cayenne pepper)
• 3 tablespoons garlic, minced
• 2 cups roman tomatoes, diced (use any kind)
• 1/4 cup chicken stock (I use more)
• 4 tablespoons basil, chiffonade (optional)
• 1/4 cup of freshly grated parmesan cheese (or more for cheese lovers)
• salt & pepper (fresh ground)

Directions

1. 1

   In a pot boil your water. After it boils put in two tablespoons of Kosher. Bring back to boil. Add pasta and cook for about 7 minutes depending on pasta. DO NOT OVER COOK!

2. 2

   In a large sauce pan over medium heat add bacon and saute until bacon is crispy. Remove bacon to a paper towel lined dish and remove 3/4 cup of bacon fat from pan.

3. 3

   Add the 3 tablespoons of evoo,onions and red chili flakes. Cook until onions are translucent. Add garlic and cook for two minutes. Then add tomatoes. Saute for five minutes. Deglaze with stock.

4. 4

   Drain pasta add to tomato mixture. Add basil and bacon. Toss with Parmesan and add salt and pepper to taste.