Perciatelli All'amatricianna

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 4 ounces thick sliced bacon, diced
• 12 teaspoon crushed red pepper flakes
• 12 cup dry red wine
• 14 12 ounces diced fire-roasted tomatoes, drained
• 14 12 ounces diced tomatoes, drained
• 12 teaspoon kosher salt
• 1 lb thick spaghetti
• 13 cup fresh parmesan cheese, grated
• fresh parmesan cheese, grated for extra serving

1. Bring a large pot of lightly salted water to a boil for the pasta.
2. Cook pasta al dente.
3. Drain and set aside, saving 1/2 cup of pasta water.
4. Meanwhile, heat oil in a large deep skillet over medium heat.
5. Add onion, garlic, pepper flakes, and bacon to the skillet.
6. Saute until bacon is cooked and onion is tender.
7. Pour wine and drained tomato into the skillet and bring to a boil.
8. Lower heat and simmer for 20 minutes, stirring occasionally.
9. Add pasta to the sauce and simmer over medium heat 1 minute until pasta is well coated.
10. Add 1/3 cup grated parmesan and pasta water and toss well.
11. Serve hot with additional parmesan on the side.
12. Serve with good French or Italian garlic bread.

extra virgin olive oil, onion, bacon, red pepper, red wine, tomatoes, tomatoes, kosher salt, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/perciatelli-allamatricianna-407094 (may not work)