Bacon and Tomato Pasta

I recently fixed this and thought it would make for a quick weeknight meal. After it was done I realized it wasn't as quick as I thought so I would list this as a weekend meal. This one came from the Food Network and is a Guy Fieri recipe. I love his recipes.


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

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta. 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. Remove 3/4 of the bacon fat from the pan. Add EVOO, 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 pan with wine.

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