Tomato Pasta with Bacon, Onions, and Cheese
This is a quick bacon and tomato sauce for spaghetti that comes together while the pasta water boils. Smoked bacon is rendered in olive oil until its fat turns clear, and the onion then softens in that savory base before the tomato goes in. Crushed red pepper is adjustable from a pinch to a full tablespoon, so you decide how hot it gets. Parmesan stirred in off the heat finishes it.
Instructions
Bring the salted water to a boil in a large pot, add the spaghetti, and cook for about 6 minutes, until it is tender but still has a little bite. Drain it well.
While the water is heating, warm the olive oil in a medium saucepan. Add the diced bacon and sauté until the fat turns clear.
Stir in the chopped onion and sauté until it is soft.
Add the crushed red pepper and cook for 2 to 3 minutes more. Use the smaller amount if you want gentle heat and the larger amount if you like it sharp.
Pour in the tomato sauce and heat it until it is hot all the way through.
Take the pan off the heat and stir in the Parmesan. Spoon the sauce over the spaghetti and serve right away, with extra Parmesan on top if you like.
Make it personal.
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