Brian makes this amazing dish. It isn’t strictly done in the way an Italian would do it – shout out to Danny for the real thing. Brian makes this when we are low on fresh groceries as most things in it are hardy or in our pantry or when I am tired and vexed to make dinner. Our version is more American than Italian but it makes me happy.
1# spaghetti rigate
1/3 – 1/2# bacon, cut into lardons
1 medium onion, diced
2-3 cloves of garlic, crushed and diced
2 Tablespoons red wine vinegar
1 can tomato sauce (16 oz or so)
1 can Ro-tel style tomatoes (that is the super non-Italian part)
a healthy dash of red pepper flakes (to taste)
Cut bacon into lardons (strips) and fry until crisped in a frying pan. Add onion to the bacon and cook until translucent. Add garlic and cook another 30 seconds (careful not to burn).
Add the red wine vinegar and simmer for one minute to bubble off the vinegar fumes and add both cans of tomatoes. Toss in a few red pepper flakes to your liking (we like lots).
Simmer while you bring water to a boil and cook noodles to al dente per the package instructions.
Drain noodles and return to pan. Add sauce into noodles and toss to coat with sauce. We often have this with a piece of parmesan garlic toast. Cheers!