Matriciana Fusilli with Spicy Sauce

Name: Matriciana Fusilli with Spicy Sauce
Yield: 5
Ingredients: 4 tablespoons of olive oil; 1/3 cup of finely chopped onion; 1/3 cup of crumbled bacon; 1/2 teaspoon of dried Calabrian red pepper flakes; 6 ripe tomatoes, peeled and diced; 500g fusilli pasta; 5 liters of water; 1 tablespoon of salt (common or coarse); Calabrian red pepper flakes for garnish; 1 cup of grated pecorino or parmesan cheese (optional)

1
4 tablespoons of olive oil
2
1/3 cup of finely chopped onion
3
1/3 cup of crumbled bacon
4
1/2 teaspoon of dried Calabrian red pepper flakes
5
6 ripe tomatoes, peeled and diced
6
500g fusilli pasta
7
5 liters of water
8
1 tablespoon of salt (common or coarse)
9
Calabrian red pepper flakes for garnish
10
1 cup of grated pecorino or parmesan cheese (optional)

Ingredients

1
4 tablespoons of olive oil
2
1/3 cup of finely chopped onion
3
1/3 cup of crumbled bacon
4
1/2 teaspoon of dried Calabrian red pepper flakes
5
6 ripe tomatoes, peeled and diced
6
500g fusilli pasta
7
5 liters of water
8
1 tablespoon of salt (common or coarse)
9
Calabrian red pepper flakes for garnish
10
1 cup of grated pecorino or parmesan cheese (optional)

Directions

1
In a large frying pan with high edges, heat the olive oil, onion, and bacon over low heat for 15 minutes, until well browned
2
Add the Calabrian red pepper flakes and tomato, season with salt to taste
3
Maintain low heat, cover the pan, and cook for an additional 15 minutes or until the sauce thickens
4
Meanwhile, cook the pasta in boiling water with salt until al dente
5
Drain, add to the hot sauce, and mix well
6
Garnish each plate with Calabrian red pepper flakes and, if desired, sprinkle with grated pecorino (or parmesan) cheese
7
Serve immediately.