By Duane Pemberton
- 1lb package of pasta
- 1/2lb of bacon
- 3/4lb of garden fresh tomatoes, chopped.
- pinch of kosher salt
- fresh cracked pepper
- 1/4tsp of crushed red pepper flake
- 1 medium onion, chopped
- 6 cloves of garlic, minced
- 1/2 cup heavy cream
- 1 can of tomato sauce
Start water heating in a large pot, bring to a boil, add salt to season the water – cook pasta until al dente.
Cook bacon until crisp in a large sauté pan, remove. Add in chopped onion and garlic with salt, pepper and red pepper flake on medium heat and sweat until the onions are translucent.
Now add in the tomatoes, white wine and tomato sauce – cook for 10 minutes, allowing it to reduce. Add the cream and pasta, allow to cook for another 2 minutes. Serve with fresh basil and parmigiano reggiano and serve immediately.