Spicy Bucatini Pasta

 

2

tablespoons olive or vegetable oil

1

tablespoon chopped fresh parsley

1

teaspoon chopped fresh thyme leaves

1

medium onion, thinly sliced

1

red jalapeño chile, seeded and finely chopped

1/4

pound sliced bacon, cut into 1-inch pieces

1

tablespoon balsamic vinegar

4

cups chopped plum (Roma) tomatoes

1

package (16 ounces) bucatini pasta

• 1 In 4-quart Dutch oven or 12-inch skillet, heat oil over medium-high heat. Cook parsley, thyme, onion and chile in oil about 3 minutes, stirring frequently, just until onion is soft.
• 2 Stir in bacon. Cook about 8 minutes, stirring occasionally, until bacon is crisp. Drain fat, reserving 2 tablespoons; discard remaining fat.
• 3 Stir vinegar into bacon mixture; cook until evaporated. Stir in tomatoes and reserved bacon fat. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
• 4 Meanwhile, cook and drain pasta as directed on package. Add pasta to tomato mixture. Cook over high heat about 3 minutes, tossing gently, until pasta is evenly coated.