Fat Spaghetti with Bacon & Cherry Tomato Sauce

By ebdonahue

Ingredients

• salt and pepper
• 1 pound perciatelli, bucatini or pica pasta
• 1/4 cup EVOO
• 1/3 pound smoky bacon, chopped
• 1 large red onion, chopped
• 1 large bay leaf
• 2 pints cherry tomatoes
• 4 cloves garlic, chopped
• 2 tablespoons finely chopped fresh thyme
• 1/2 cup flat-leaf parsley, chopped
• mixed freshly grated parmigiano-reggiano and pecorino-romano, for tossing

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from takingonmagazines.com

Preparation

Step 1

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving ½ cup of the pasta cooking water.

While the pasta is working, In a deep skillet with a tight-fitting lid, heat the EVOO, 4 turns of the pan, over medium heat. Add the bacon and cook until crisp, 3 to 4 minutes. Add the onion and bay leaf, partially cover and cook until softened, about 10 minutes. Stir in the tomatoes, garlic, thyme and lots of pepper. Cover and cook over medium-high heat, shaking the pan occasionally, until the tomatoes burst, about 10 minutes. Remove the lid and mash up the tomatoes a bit with a potato masher. Stir in the parsley; discard the bay leaf.

Toss the pasta with the sauce and mixed cheeses. Add the pasta water as necessary to combine. Serve in shallow bowls.

Note: substitute 1 28-ounce can diced tomatoes.

Prep time:15 mins; Cook time:30 mins; Total time:45 mins

from Every Day with Rachael Ray Magazine, September 2012