Bucatini With Bacon, Tomato and Green Onions

• salt
• 1 lb bucatini pasta
• 1 tablespoon extra virgin olive oil, plus some extra
• 8 slices smoky bacon, chopped
• 3 -4 spring vidalia onions, thinly sliced
• 4 garlic cloves, chopped
• 1 red chili peppers, seeded and finely chopped or 1 jalapenos or 1 red fresno chile pepper, seeded and finely chopped
• 2 pints ripe cherry tomatoes
• 12 cup dry white wine
• black pepper
• 14 cup flat leaf parsley, a couple of handfuls, chopped
• 1 cup fresh basil leaf, chopped
• 12 cup fresh romano cheese, plus some to pass at table

1. Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
2. In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate.
3. Drain off some fat if pan has more than a couple of tablespoons of drippings.
4. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and saute 2-3 minutes then add tomatoes and stir to combine, cover pan.
5. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes.
6. Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes.
7. Season the sauce with some salt and black pepper to taste, then reduce the heat to low.
8. When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon EVOO.
9. Turn off heat and toss in basil and cheese, serve immediately.

salt, bucatini pasta, extra virgin olive oil, bacon, vidalia onions, garlic, red chili peppers, pints, white wine, black pepper, flat leaf parsley, fresh basil leaf, fresh romano cheese

Taken from www.food.com/recipe/bucatini-with-bacon-tomato-and-green-onions-421058 (may not work)