Spaghetti with Red Onion and Bacon



  • Kosher Salt
  • Freshly Ground Pepper
  • 1 pound(s) Spaghetti
  • 1 1/4 pound(s) Bacon, chopped
  • 1 medium Red Onion, diced
  • 1 can(s) (28-ounce) Whole Peeled Tomatoes, puréed and strained
  • 1/8 teaspoon(s) Red Pepper Flakes
  • 1 1/2 ounce(s) Pecorino Romano, grated


  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Meanwhile, heat a large skillet over medium heat and cook bacon until tender, about 5 minutes. Add red onion and cook until translucent, about 10 minutes. Add tomatoes and red pepper flakes. Reduce heat to medium-low and cook until sauce is slightly reduced, about 8 minutes.
  2. Strain spaghetti, reserving 1/4 cup pasta water. Add spaghetti and pasta water to sauce, and toss. Season with salt and pepper. Sprinkle with pecorino romano.

Recipe from: Country Living

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