1. Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente. 2. In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate. 3. Drain off some fat if pan has more than a couple of tablespoons of drippings. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes. 4. Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. Season the sauce with some salt and black pepper to taste, then reduce the heat to low. 5. When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon EVOO. Turn off heat and toss in basil and cheese, serve immediately. ---------------------------------------------------------------------------
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