Ingredients
6
bacon slices (about 5 ounces), finely chopped
1
28-ounce can peeled Italian plum tomatoes, chopped, juices reserved
2
tsp dried basil, crumbled
8
ounces fusilli or penne pasta, freshly cooked
Directions
1.
Heat oil in heavy large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes. Add wine, stir and continue cooking 2 minutes. Add chopped tomatoes with their juices and dried basil and bring to boil. Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 30 minutes.
2.
Season sauce to taste with cayenne and black peppers. Place pasta in bowl. Add sauce and toss thoroughly. Serve pasta hot, passing grated Parmesan cheese separately.
New-York Restaurants
