Food Network: Bacon and Tomato Pasta

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Bacon and Tomato Pasta
Recipe courtesy Guy Fieri

Ingredients
2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan

Salt and freshly ground black pepper

Directions
In a large stock pot, boil 3 quarts of water, when
boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al
dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy.
Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat
from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook
until onions are translucent, add garlic, cook for 2 minutes then add tomatoes.
Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with

Parmesan, and add salt and pepper, to taste.