Pasta Arrabiata
Ingredients
4 slices bacon
½ large onion roughly chopped
2 cloves garlic crushed and chopped
29 ounces canned diced tomatoes in juice
¼ teaspoon crushed red pepper flakes
salt and black pepper to taste
2 tablespoons fresh basil cut in chiffonade
½ pound short cut pasta penne, corkscrews, ziti
Directions
Cook the pasta according to the package directions.
While the pasta is cooking, slice the bacon crosswise into about 1/4″ pieces.
Cook the bacon in a large, deep frying pan over medium heat until brown but not too crisp.
Remove the bacon with a slotted spoon and drain all but about 1 tablespoon of the bacon drippings from the pan.
Set aside the bacon for later.
Saute the onions and garlic in the remaining bacon drippings for a few minutes until the onion is wilted.
Add the tomatoes.
Cook for 10 to 15 minutes until the sauce is reduced and the tomatoes have cooked down but are still chunky. If the sauce gets too thick, add a little of the pasta cooking water to keep it going.
Add salt and black pepper to taste. Add crushed red pepper flakes.
Just before you’re ready to serve, add the cooked bacon back into the sauce. Stir in the fresh basil.
Drain the pasta and add it to the pan with the sauce. Stir well to coat the pasta with the sauce.
Top servings with grated Parmesan and a little more crushed red pepper if you like.
