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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

Directions

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

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