SPICY BUCATINI PASTA

Spicy Bucatini Pasta image

Have a spicy taste of Italy with a little pasta, tomatoes and bacon.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 9

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 380, Carbohydrate 67 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 100 mg