Ingredients:

2 T salt

1 cup pasta (I used Trofie Colore Macaroni here)

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 or pasta water

4 tablespoons basil, chiffonade

1/4 cup freshly grated parmesan

salt and freshly ground black pepper

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Instructions:

1. In a large stock pot, boil pasta until it is al dente.

2. 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; remove 3/4 of the bacon fat from the pan.

3. To the same pan, add olive oil, onions, and red chili flakes. Cook until onions are translucent,

4. Add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine or pasta water

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

6. Toss with parmesan, and add salt and pepper, to taste.

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OPTIONAL: Serve tomato mixture with spaghetti squash

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