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1 28-ounce can Italian peeled tomatoes
3 tablespoons olive oil
6 garlic cloves, thickly sliced
6 ounces sliced bacon, cut in 1-inch pieces, or a 6-ounce piece of slab bacon, with the rind removed, cut in 1/4-inch dice
1/2 cup chopped onions
1/4 teaspoon red pepper flakes
1/2 cup red wine
4 tablespoons chopped basil
1 pound dry pasta, preferably penne, ziti or rigatoni
5 tablespoons grated Romano cheese
Drain and chop the canned tomatoes, saving the drained juices to use later in the making of the sauce. Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about 2 to 3 minutes. Add the bacon, onions and red pepper flakes. Cook until the bacon begins to brown and the onions soften, about 2 to 3 minutes. Pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. Bring to a boil over high heat for 2 minutes and cook until the wine is reduced by half. Add the tomatoes and chopped basil; bring to a boil, stirring well. Add the reserved juices from the tomatoes; bring to a boil once again, then simmer for 20 to 25 minutes.
Cook the pasta in boiling water according to the directions on the package. Drain well and return to the pot.
Pour the sauce over the pasta and cook, stirring, over medium heat for 3 to 5 minutes until the sauce is absorbed. Add the cheese, toss well, and serve.
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