I love pasta. I love carbs in general, but pasta has a special place in my heart. As does bread… and cake… and cookies… but I digress 😉
Pasta is good. You can dress it down for family or dress it up for company, and it never loses its class. It can be the star of the show, or it can be in the background. It’s always a fantastic go-to for dinner.
This particular dish is simple, light, and tastes great. JW was enthusiastic and asked me to keep the recipe for sure. It’s particularly good if you want a pasta dish without overpowering loads of sauce. It has a special ingredient that pushes it beyond your typical tomatoes/garlic/Italian spices combo. Can you see it?
It’s BACON!! Can’t go wrong there 🙂 Enjoy!
Amatriciana (Original recipe here)
- 4 slices bacon, diced (or more if desired. I doubled this amount.)
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 2 (14.5 ounce) cans stewed or diced tomatoes
- 1 pound linguine pasta, uncooked
- 1 tablespoon chopped fresh basil, or a generous pinch of dried basil
- 2 tablespoons grated Parmesan cheese
Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 Tablespoons of drippings from the pan.
Add onions and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, and drain.
Stir basil into the sauce, and toss with cooked pasta. Serve with grated Parmesan cheese.