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Spaghetti with Chili-Spiked Tomato Sauce

Source of Recipe


Adapted from "Celebrating Italy"






List of Ingredients



• 1 lb. ripe tomatoes, cored
  
• 3 slices bacon or 2 ounces pancetta
  
• 1 Tbsp olive oil
  
• 1 small onion, peeled and finely chopped
  
• 1 medium clove garlic, peeled and minced
  
• 2 tsp tomato paste
  
• 1/4 tsp crushed red chili flakes
  
• 1/4 tsp salt, or to taste
  
• Freshly ground black pepper to taste
  
• 8 ounces spaghetti
  
• 1/3 cup freshly grated Romano cheese
  






Instructions



1. Bring a pan of water to a boil. Add the tomatoes and time about 30 seconds to 1 minute, until the skins start to crack. Drain and rinse with cold water. Peel, seed and chop coarsely.
   
   
2. Cut the bacon or pancetta into 1/2-inch pieces. Fry in a large skillet until just barely crisp. Remove from the skillet. Pour off the fat.
   
   
3. Heat the olive oil in the skillet over medium heat. Add the onion and garlic; saute until very soft, about 10 minutes. Add the bacon, tomatoes, tomato paste, chili flakes, salt and pepper. Simmer 10 to 15 minutes.
   
   
4. Cook the spaghetti in lots of boiling water according to package directions. Drain and put back into the hot pan. Add the tomato sauce and Romano, tossing to coat the spaghetti. Serve immediately.
   
   Makes 4 servings.