This 20-minute recipe features pasta in a bacon and basil tomato sauce. Use any strands of pasta you have on your shelf--spaghetti, angel hair, or linguine.

Servings: 6 Prep 10 mins Cook 15 mins


  • 1 tablespoon olive oil
  • 6 slices thick-cut smoked bacon (about 5 ounces total), cut into 1/4-inch strips
  • 1 medium-size onion, halved and thinly sliced
  • 1 can (15 ounces) tomato puree
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 pound bucatini or perciatelli pasta
  • 1/2 cup grated Romano cheese
  • 1/4 cup basil leaves, coarsely chopped
  • Fresh black pepper, if desired

Make It

1. Bring a large pot of lightly salted water to boil over high heat.

2. Heat olive oil in a large skillet over medium heat. Add bacon and cook 5 minutes until bacon just begins to turn brown, stirring occasionally. Remove bacon with slotted spoon and reserve.

3. Add onion and cook in bacon drippings 7 minutes, stirring occasionally. Stir in reserved bacon, tomato puree, vinegar, red pepper flakes and salt. Simmer for 3 minutes on medium-low heat.

4. While sauce is cooking, prepare pasta following package directions. Drain pasta.

5. Toss pasta with sauce. Stir in 1/4 cup of the cheese and the basil. Serve with extra cheese on the side and black pepper.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 443, Fat, total (g): 10, chol. (mg): 19, sat. fat (g): 4, carb. (g): 70, fiber (g): 6, pro. (g): 16, sodium (mg): 782, Percent Daily Values are based on a 2,000 calorie diet.