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salt bucatini pasta extra-virgin olive oil bacon Vidalia onions garlic Red Chili Peppers pints white wine black pepper flat leaf parsley fresh basil leaf fresh romano cheese
Viewed: 32 - Published at: 6 years agoIngredients
- 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
- 12 cup dry white wine
- black pepper
- 14 cup flat leaf parsley, a couple of handfuls, chopped
- 1 cup fresh basil leaf, chopped
- 12 cup fresh romano cheese, plus some to pass at table
Method
- Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
- 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.
- 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 saute 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.
- 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.
- 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.
