An easy at-home version of the Italian classic! Spaghetti in a spicy tomato sauce with bacon, white wine, chili pepper, and lots of parmesan.
Course: Dinner, Main Course
Author: Mandy Jackson
1tablespoon olive oil
3garlic cloves, crushed
1 1/2 cupsdiced bacon
1/2 - 1 1/2teaspoonscrushed red pepper flakes(see note)
2(14.5 ounce) cansdiced tomatoes
1/2cupdry white wine
1cupgrated parmesan cheese,plus additional for topping
Cook noodles according to package directions in a large pot of salted water.Meanwhile, heat the olive oil in a large pan over medium-high. Add the garlic cloves and cook until golden brown. Remove and discard. Add bacon and stir constantly until crisp. Remove to a paper towel-lined plate with a slotted spoon. Add the red pepper flakes to the bacon fat and cook until fragrant - about 30 seconds. Add the entire contents of the canned diced tomatoes, reduce heat to medium-low, and simmer 5 minutes. Add the wine and bring to a boil. Return bacon to the sauce and stir in 1 cup of parmesan. Add cooked noodles and stir vigorously for 2 minutes - until sauce thickens slightly and noodles are coated in the sauce. Serve immediately topped with additional parmesan.
Adapt the spice level to your liking here -- If you want just a hint of spice, start with 1/2 teaspoon red pepper flakes. For a medium spice level, go with 1 teaspoon. If you want your pasta to have even more kick, add the full 1 1/2 teaspoons.