- ¼ cup extra virgin olive oil
- 6 ounces bacon, cut crosswise into ½-inch pieces
- 1 red onion, julienned
- 6 cloves garlic, sliced
- 1 ¼ teaspoons crushed red pepper
- 2 cups crushed tomatoes
- ¼ cup chopped fresh basil, plus more for garnish
- Salt, to taste
- 1 pound bucatini (or other wide spaghetti noodle)
- Freshly grated Pecorino Romano, for serving
- Bring 4 quarts of water to a boil in a large pot and season liberally with salt. Add the bucatini and cook until al dente. Drain, reserving 2 cups of the pasta cooking water separately.
- Heat the oil in a 14-inch sauté pan along with the bacon and cook on medium heat until the bacon has rendered most of its fat and is beginning to crisp. Add the onion, garlic, and crushed red pepper and cook until the onion is very soft. Drain most of the fat from the pan, then increase the heat and add the crushed tomatoes and 1 ½ cups of the reserved pasta cooking water. Cook until flavors have blended and sauce is thick enough to coat the pasta, about 8 minutes. Add the drained pasta and the basil to the pan and cook, tossing, until pasta is warmed through (adding a bit of the remaining pasta cooking water if necessary).
- Serve the pasta immediately, garnished with the Pecorino Romano and basil.
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