Tomato Bacon Pasta

Steps

1. Gather all the ingredients.

2. Finely dice ½ onion: Place it cut-side down and make ¼-inch horizontal cuts toward the root, then vertical cuts, and finally slice crosswise for an even dice.

3. Cut the leaves off a few sprigs parsley and finely chop them. Set aside for garnish.

4. Cut 4 slices applewood smoked bacon into ¼-inch pieces. Mince the garlic or use a garlic press.

5. Bring a large pot of water to a boil. Add 1½ Tbsp Diamond Crystal kosher salt and 8 oz spaghetti. Cook until al dente, about 1 minute shy of fully cooked. While it's cooking, prepare your sauce (skip ahead below) so it's ready for the pasta.When the pasta is ready, reserve ¼ cup cooking water. Drain the spaghetti and set aside; alternatively, if you time your sauce prep right, you could transfer the spaghetti from the pot to your tomato bacon sauce with tongs.Nami's Tip: Be sure to undercook the pasta slightly, as it will continue to cook when added to the sauce.

6. While the pasta is cooking, heat a skillet on medium heat. When it's hot, add 1 Tbsp extra virgin olive oil and 4 slices applewood smoked bacon. Cook until just browned, about 3–5 minutes.

7. When the bacon is crispy on the edges, add the onion.

8. Mince 2 cloves garlic (I use a garlic press) and add it to the pan along with ½ tsp red chili pepper flakes. Reduce the heat to medium low and cook, stirring frequently, until translucent.

9. Add freshly ground black pepper and 1 can whole peeled or crushed tomato and juice.

10. Add ¼ cup pasta cooking water to the sauce and stir. Simmer, uncovered, for 5 minutes or until slightly thickened. Taste and season with more salt and black pepper, as needed.Nami's Tip: Make sure the sauce has good strong flavor, as adding the pasta will dilute the taste a bit.

11. Transfer the spaghetti to the sauce and toss to coat.Nami's Tip: The pasta will continue to cook here, which is why we undercook it a bit in the boiling water.

12. Sprinkle in some of the chopped parsley and toss.

13. Serve on individual plates. Top with ¼ cup Parmigiano-Reggiano or Parmesan cheese and the remaining chopped parsley.

14. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.