Bacon, onion and tomatoes. Oh so good together. Serve over GF pasta, spaghetti squash or julienned zucchini.
12ounces of pancetta or bacon (I use bacon and I’m always happy!), cut into strips
1 large onion, diced
2 14 oz can of tomatoes (BPA free), with juices
2 tablespoon olive oil
pinch of salt
1 teaspoon red pepper flakes
grated Parmesan or Pecorino Romano (optional)
Heat oil over medium heat in a sauce pan. Fry the bacon, until fat is rendered and it becomes crispy. I often flip my bacon over several times while cooking. Once its done, remove from the pan and place on a paper-towel lined plate until cool.
In the remaining fat+oil combination, saute your onions over medium heat until softened, about 5 to 10 minutes (this is where it gets good!). Add the red pepper flakes and cook for another 30 seconds. Add the tomatoes and salt and cook until the sauce is slightly thickened, about 10 minutes.
Meanwhile, crumble the bacon (and try not to snack on it, as there won’t be any left for the dish!). Stir the crumbled bacon into the sauce and stir to heat through. Adjust the seasonings and serve. Top with grated cheese and more red pepper flakes, if desired.