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Prep 20min
Total55min
Servings6
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Ingredients
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
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Steps
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.
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Two 28-ounce cans Italian-style pear-shaped tomatoes, drained and chopped, can be substituted for the fresh tomatoes.
Bucatini is a long hollow noodle that resembles a drinking straw. It originated in Naples and the word bucato means, "with a hole."
You can use spaghetti for the bucatini.
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