Bucatini With Bacon, Tomato and Green Onions
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- salt
- 1 lb bucatini pasta
- 1 tablespoon extra virgin olive oil, plus some extra
- 8 slices smoky bacon, chopped
- 3 -4 spring vidalia onions, thinly sliced
- 4 garlic cloves, chopped
- 1 1 jalapenos or 1 red fresno chile pepper, seeded and finely chopped
- 2 pints ripe cherry tomatoes
- 1⁄2 cup dry white wine
- black pepper
- 1⁄4 cup flat leaf parsley, a couple of handfuls, chopped
- 1 cup fresh basil leaf, chopped
- 1⁄2 cup fresh romano cheese, plus some to pass at table
directions
- Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
- In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate.
- Drain off some fat if pan has more than a couple of tablespoons of drippings. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes.
- Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. Season the sauce with some salt and black pepper to taste, then reduce the heat to low.
- When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon EVOO. Turn off heat and toss in basil and cheese, serve immediately.
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RECIPE SUBMITTED BY
I am a married mother of two. I have a wide variety of interests. I love wine, movies, music, dancing, going to the gym, shopping and reality TV. I have a great family and we love doing fun things together.
I really adore cooking for my family and friends. It makes me happy to make others happy through their taste buds.