Savory Sundays: bacon and tomato pasta

Well, here is the last entry to today's Savory Sunday, and I saved the best for last. Incidentally, I like to spread these out throughout the day so you don't have to digest it all at once. I mean, who can eat pasta with fruit snacks and sauteed veggies all in one sitting?

Anyway, this recipe is from Guy Fieri and we absolutely love it. Not sure how healthy it is so I try and eat it in moderation, but try is a relative word.

Here are the ingredients:

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

First thing you do is slice up the bacon in small pieces and toss it into a skillet.


Here are the rest of the ingredients. Now, I usually use canned diced tomatoes because I have a lot of those handy and whenever I buy tomatoes they tend to sit around a lot and it's just easier for me to use the canned tomatoes. And I also use dried basil, and the parm... well, it's not the good stuff either. Whatever works I suppose and this works for me.

The longest part of this process is cooking up the bacon as well as the boiling the water and cooking the pasta. Those are the two most time-consuming parts, and they really aren't that time consuming. You just have to watch the bacon, but for most experienced cooks that probably isn't a tough thing. I'm not that experienced so it's taking me a while to figure it out.

Then, when the bacon is done put on a paper towel to dry... and try really, really hard not to eat too much of it.

Drain a majority of the bacon grease but leave some in there to maximize calori... I mean, flavor. Add the olive oil and then toss in the onion and chili flakes, saute until onion is translucent, add garlic and cook for two minutes, then toss in the tomatoes and cook for another five minutes or so. You can deglaze with the wine but I also tend to leave that out.

When the spaghetti is done (and I've also done this with linguini and it turned out fine) toss with the tomato mixture, bacon, basil and parmesan cheese.

It is an absolutely delicious dinner and it never disappoints in the taste department. Again, not sure how nutritious it is but I eat light during the day when I make this so I don't feel quite as guilty. Either way, the flavor is grand.