Prep 0 mins
Cook 30 mins
Very good meal. The bacon adds a unique twist of flavor to regular tomato sauce. super easy to make. Adapted from a Rachael Ray recipe.
- 1 lb spaghetti
- 3 tablespoons extra virgin olive oil
- 1⁄3 lb bacon, chopped
- 3 dried bay leaves
- 1 large onion, quartered and sliced
- fresh ground pepper
- 1⁄2 cup chicken broth or 1⁄2 cup dry white wine
- 1 (28 ounce) can crushed tomatoes, such as San Marzano
- flat leaf parsley, finely chopped (a generous handful)
- Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
- While the pasta cooks, heat a large, deep skillet over medium heat. Add the olive oil, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
- Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the pasta to a serving platter, discard the bay leaves and pass grated cheese around the table.
Very good fresh and flavorful recipe. Even better if you actually cook the pasta al dente. I added a bit of oregano and basil