- 1 lb of pasta
- 4 strips of bacon
- 1/2 yellow onion, small diced
- 3 large cloves of garlic, minced
- 28 oz diced tomato
- 1 1/2 tsp red pepper flakes
- 1/2 cup fresh basil leaves, lightly packed
- kosher salt to taste
Bring a large pot of salted water to a boil.
While you are bringing the water to a boil, cook the bacon in a large sauté pan.
Add the pasta to the water and cook according to the manufacturers directions.
Cook the bacon until crispy. Remove the bacon and drain, then chop- reserve the bacon fat in the pan.
Add the onion to the bacon fat and cook over medium heat for a couple of minutes- then add the garlic. Sprinkle with salt and cook until soft and translucent- about 3 minutes.
Add the diced tomatoes and mix in well.
Add the red pepper flakes and basil and the chopped bacon.
Stir well and season with Kosher salt.
Drain the pasta when it is al dente and add the pasta to the sauce.