Bucatini With Bacon, Tomato And Green Onions

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• salt
• 1 lb bucatini pasta
• 1 tablespoon extra virgin olive oil, plus some extra
• 8 slices smoky bacon, chopped
• 3 -4 spring vidalia onions, thinly sliced
• 4 garlic cloves, chopped
• 1 red chili peppers, seeded and finely chopped or 1 jalapenos or 1 red fresno chile pepper, seeded and finely chopped
• 2 pints ripe cherry tomatoes
• 1/2 cup dry wine
• black pepper
• 1/4 cup flat leaf parsley, a couple of handfuls, chopped
• 1 cup fresh basil leaf, chopped
• 1/2 cup fresh romano cheese, plus some to pass at table

Recipe

• 1 heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
• 2 in a deep skillet or dutch oven with tight fitting lid heat a drizzle of evoo over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate.
• 3 drain off some fat if pan has more than a couple of tablespoons of drippings. add spring sliced vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes.
• 4 uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. season the sauce with some salt and black pepper to taste, then reduce the heat to low.
• 5 when pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon evoo. turn off heat and toss in basil and cheese, serve immediately.