Italian, Pasta

Spicy Bucatini Pasta


  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme leaves
  • 1 medium onion, thinly sliced
  • 1 red jalapeño chile, seeded and finely chopped
  • 1/4 pound sliced bacon, cut into 1-inch pieces
  • 1 tablespoon balsamic vinegar
  • 4 cups chopped plum (Roma) tomatoes
  • 1 package (16 ounces) bucatini pasta


In 4-quart Dutch oven or 12-inch skillet, heat oil over medium-high heat. Cook parsley, thyme, onion and chile in oil about 3 minutes, stirring frequently, just until onion is soft.  Stir in bacon. Cook about 8 minutes, stirring occasionally, until bacon is crisp. Drain fat, reserving 2 tablespoons; discard remaining fat.  Stir vinegar into bacon mixture; cook until evaporated. Stir in tomatoes and reserved bacon fat. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.  Meanwhile, cook and drain pasta as directed on package. Add pasta to tomato mixture. Cook over high heat about 3 minutes, tossing gently, until pasta is evenly coated.


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