4 tablespoons Olive Oil
1 large shallots-thinly sliced or 1 small yellow onion-chopped
4 strips bacon-chopped into 1” pieces -I like thick cut bacon for this recipe.
2 cloves garlic-Peeled and crushed
1/2 teaspoon hot pepper ,I like the heat of a fresh Thai Chile-chopped but dried red pepper flakes is perfect for this dish.
2 pints cherry tomatoes- sliced in half
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh parsley
1/2 lb. spaghetti or Cappellini
Fresh grated Parmesan or Romano cheese (or my favorite Locatelli.)
Boil water for pasta. Add 2 tablespoons of salt to the water.
In a medium frying pan on medium heat, heat the olive oil.
Add shallots or onion and cook for 5 minutes.
Add hot pepper (fresh or flakes) .
Add bacon, garlic and chile.
Cook for about 15 minutes stirring frequently.
Add chopped tomatoes, parsley, salt. Toss together.
As the tomatoes release their juices scrape any brown bits off the bottom of the pan.
Cook for 20-30 minutes on low heat.
Instead of draining pasta, use tongs and place the cooked pasta directly into sauce . Add a ladle of pasta water.Toss and cook for another minute. If you feel you need a little more cooking water just add more.
Serve Amatriciana over pasta.
Sprinkle with grated Parmesan, Romano cheese or my favorite Locotelli.