Pasta With Bacon Tomato Sauce

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

•  salt
• 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)

Directions

1. 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.
2. 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.
3. 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.