Spaghetti with Bacon and Tomatoes (Spaghetti Red)

Based on a great recipe from the hangryeconomist.com. This includes my own updated ingredient proportions. My idea: perhaps try also with pepperoni instead of bacon to make this truly a "pantry" dish. Or add 4-8 ounces fresh mushrooms cut into pieces. Perhaps try making this as a "one pot" dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of salted water to boil and add the spaghetti. Cook according to package instructions. Reserve a cup of pasta water before draining.

Step 2

While the pasta is cooking, heat an enameled dutch oven over medium high heat, about 90 seconds.

Step 3

Add the bacon squares and cook until nearly crispy, around 6-8 minutes.

Step 4

Add the diced onion and cook 5-7 minutes or until it’s translucent and slightly crispy on the edges.

Step 5

Add diced tomatoes (don’t drain the juice!), chili powder, and salt and let simmer for 5-10 minutes. Season with more salt if needed.

Step 6

Add cooked pasta to the tomato and bacon mixture and stir to combine. If it’s dry, add pasta water until it reaches your desired consistency.

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