- 3 tablespoons olive oil
- 6 bacon slices (about 5 ounces), finely chopped
- 1 large onion, chopped
- 1/3 cup dry white wine
- 1 28-ounce can peeled Italian plum tomatoes, chopped, juices reserved
- 2 teaspoons dried basil, crumbled
- Cayenne pepper
- 8 ounces fusilli or penne pasta, freshly cooked
- Grated Parmesan
- Heat oil in heavy large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes. Add wine, stir and continue cooking 2 minutes. Add chopped tomatoes with their juices and dried basil and bring to boil. Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 30 minutes.
- Season sauce to taste with cayenne and black peppers. Place pasta in bowl. Add sauce and toss thoroughly. Serve pasta hot, passing grated Parmesan cheese separately.