Today I am sharing with you my go-to pasta recipe. We eat this meal at least once a month, not only because it is delicious, but also because it is so easy to make. Everyone should have a go-to recipe that you make when you are tired and hungry, that only takes a few ingredients that you usually keep in your pantry. I think the original recipe came from Emeril, and I have tweaked it throughout the years. Makes two servings.
Ingredients
- 4 slices of bacon (you can also use two thick slices of pancetta)
- 2 tbsp olive oil
- 1/2 small white onion, sliced
- 1/4 cup white wine
- 1/2 can (28 oz) whole or diced tomatoes (I have been buying the Cento San Marzano or the Pomi tomatoes)
- salt and pepper to taste
- 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
- parmesan cheese (the original recipe calls for pecorino romano cheese but we always use parmesan)
- 4 oz bucatini pasta (you can use any pasta but this sauce shines with bucatini)
Preparation
Cook bacon until it is crisp and set aside. If you use pancetta, it works better if you chop the pancetta first and then sauté it. Add olive oil to the same pan where you cooked the bacon and heat over medium heat. Add onions and cook until the onions are soft and translucent, between 5 – 10 minutes. Add wine, and cook until most of the liquid has evaporated, about 1 to 2 minutes. Make sure you scrape the brown bits off the bottom of the pan. Add the tomatoes (with their juices), salt and pepper. I also sprinkle a few red pepper flakes for an extra kick. Chop the bacon and add to the sauce. Once the sauce is bubbling, turn the heat down to medium-low and cook for approximately 15 minutes. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the instructions on the package. Once the sauce and pasta are ready to go, toss the pasta in the sauce, and add the basil and the cheese. Serve with crusty bread.
Photo by author.
