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Ingredients

• Salt
• 1 pound bucatini
• Extra virgin olive oil (EVOO), for drizzling, plus 1 tablespoon
• 8 slices smoky bacon, chopped
• 3-4 spring Vidalia onions with a few inches of green tops intact, very thinly sliced or 2 leeks, halved lengthwise, thinly sliced, then washed and dried
• 4 cloves garlic, grated or finely chopped
• 1 red chili pepper, seeded and finely chopped or 1 jalapeño or red Fresno pepper, seeded and finely chopped
• 2 pints ripe cherry tomatoes
• 1/2 cup dry white wine
• Black pepper
• 1/4 cup flat leaf parsley (a couple of handfuls), chopped
• A handful of basil leaves, torn or shredded
• A generous handful of grated Pecorino cheese, plus some to pass at table

Description

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Rachael Ray