Ingredients
Scale
- 1 cup diced tomatoes
- 1 cup fresh Italian Parsley - stems removed, loosely packed and a rough chop
- Fresh basil leaves - about 1/2 cup loosely packed
- 1 head of garlic - roughly chopped
- 1/4 lb. bacon - cooked crispy and chopped
- 2 tbs. olive oil
- 4 tbs. butter
- 1/2 tsp. red pepper flakes
- 1 tsp. sugar
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1/4 cup wine
- 3 tbs. fresh lemon juice
- 1/4 cup fresh parmesan cheese or Romano cheese - grated
- 1/2 cup plain bread crumbs
- 1 lb. of your favorite pasta
Instructions
- Prepare the bacon to a nice crisp and set aside.
- Heat a large cast iron frying pan.
- Add the diced tomatoes to the dry pan. Sprinkle the tomatoes with the sugar.
- Let the tomatoes cook down.
- Add the garlic, butter and olive oil. Add the salt, black pepper and red pepper flakes to the pan and toss.
- Allow the garlic to become fragrant and soften.
- Add the wine and the lemon juice and the grated parmesan cheese; continue to cook on a gentle heat for a few minutes then remove from the heat.
- Prepare the pasta as directed in salted water.
- In a small cast iron frying pan, heat 2 – 3 tbs. of olive oil, 2 – 3 cloves of garlic chopped, 2 tbs. chopped parsley, pinch of salt and a few grinds of black pepper.
- Let the bread crumbs cook until a nice golden color is achieved.
- Drain the spaghetti and add to the sauce.
- Mix the golden bread crumbs into the pasta; add the bacon, extra fresh parsley, fresh ripped basil leaves, small drizzle of olive oil and extra grated cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
