1 pkg Bucatini Pasta – use about ¾ lb
1- 1 lb, 12 oz can San Marzano Tomatoes – pulse tomatoes in can w/hand mixer or in food processor
Ricotta Solata Cheese
4 slices, thick cut Bacon
¼ cup olive oil
3 or 4 garlic cloves, thinly sliced
½ medium onion thinly sliced
½ tsp ground piquin peppers (red chili flakes)
2 tsp sugar
In medium heat pan, add the olive oil and bacon. Render fat out of bacon and cook til not too crisp. Once bacon fat is rendered out, add sliced garlic cloves and sliced onions until onion is fully cooked. Add piquin pepper (red chili flakes). Add pureed tomatoes and ½ can of water. Allow to simmer for about 10 minutes. Add sea salt (about 2 tsp, depending on canned tomato salt content), add 2 tsp sugar. Cook / simmer for about 35 to 40 minutes until sauce is a nice consistency.
Meanwhile, prepare pasta in salted water. Cook ¾ lb of pasta to al dente instructions.
Once pasta is cooked to al dente, add drained pasta to sauce. Add grated, salted ricotta cheese as garnish and top with a little olive oil. Garnish with basil leave.