Bucatini With Bacon, Tomato and Green Onions

Ingredients

• salt
• 1 lb bucatini pasta
• 1 tablespoon extra virgin olive oil
• plus some extra
• 8 slices smoky bacon
• chopped
• 3 -4 spring vidalia onions
• thinly sliced
• 4 garlic cloves
• chopped
• 1 red chili peppers
• seeded and finely chopped or 1 jalapenos or 1 red fresno chile pepper
• seeded and finely chopped
• 2 pints ripe cherry tomatoes
• 12 cup dry white wine
• black pepper
• 14 cup flat leaf parsley
• a couple of handfuls
• chopped
• 1 cup fresh basil leaf
• chopped
• 12 cup fresh romano cheese
• plus some to pass at table

Instructions

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.
4. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and saute 2-3 minutes then add tomatoes and stir to combine, cover pan.
5. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes.
6. Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes.
7. Season the sauce with some salt and black pepper to taste, then reduce the heat to low.
8. 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.
9. Turn off heat and toss in basil and cheese, serve immediately.