Amatriciana

Love this recipe so much that I included it in our family cookbook.  I am a big fan of spicy, even though more often than not it's not a crowd pleaser.  I think a recipe like this can follow you for years to come.  My husband's favorite dish is spaghetti and meatballs, and this is a great variation to make it a little different.

Amatriciana

4 slices thick cut bacon, cooked and diced.
1 small chopped yellow onion
1/2 teaspoon olive oil
3-4 cloves chopped garlic
1/4 teaspoon red pepper flakes
1 (28) can crushed tomatoes
1/4 teaspoon garlic salt
1/4 teaspoon oregano
1 pound linguine pasta
1/4 cup chopped fresh basil
2 tablespoons fresh grated Parmesan cheese

Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain grease from pan.

Add olive oil and onion to pan. Cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add tomatoes, undrained; simmer 20 minutes along with bacon. Add garlic salt and oregano.

Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.

Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese

The only thing I screwed up here is that I didn't have fresh parm.  That makes all the difference really.  Don't use the cheese in the plastic container...it definitely takes away from the dish.  Delicious!