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About the Dish

  • Bucatini

    Bucatini

  • Applewood Smoked Bacon

    Applewood Smoked Bacon

  • Onion

    Onion

  • Red Pepper Flakes

    Red Pepper Flakes

  • Red Wine

    Red Wine

  • Diced Tomato

    Diced Tomato

  • PeachDish Salt

    PeachDish Salt

  • Arugula

    Arugula

  • Pecorino Romano Cheese

    Pecorino Romano Cheese

METHOD

1
Place a medium saucepan over high heat. Fill 2/3 full with about 6 cups water and 1 teaspoon kosher salt.
2
MISE EN PLACE • Peel and dice onion. • Cut or tear arugula into bite-size pieces.
3
• When water boils, add pasta. Cook, stirring, until tender but not mushy, 8-10 minutes. • Reserve 1/4 cup cooking liquid. Drain pasta.
4
Place a skillet over medium heat. Add bacon. Cook, stirring occasionally, until bacon starts to become brown and crispy, 5-6 minutes.
5
Stir in onion. Cook, stirring, until it begins to brown, 6-7 minutes.
6
• Add crushed red pepper (the entire amount yields a spicy dish; if you prefer less heat, use less) and cooking wine. • When wine simmers, add diced tomato with liquid. Return to a simmer, and cook 2-3 minutes more.
7
• Stir in pasta. • Adjust consistency of sauce as desired with reserved pasta cooking water. Taste and adjust seasoning as desired with PeachDish Salt.
8
Drizzle arugula with 1 teaspoon olive oil, and sprinkle with PeachDish Salt.
9
• Divide pasta between 2 plates. • Top with cheese, and serve salad on the side. Enjoy!