My house always has dried pasta and the staples to make a basic marinara sauce, so this dish is usually my go-to when I’m feeling especially lethargic (like today) or just plain hungover. It’s super easy, and more importantly, super CHEAP!
Serves 4 over 12 oz of pasta.
1 tbsp olive oil
1/2 cup chopped bacon (about 3 slices)
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/4 tsp crushed red pepper flakes
1/4 cup red wine or red wine vinegar
1 (28-oz) can crushed tomatoes
1/2 tsp Worcestershire sauce
1 tsp tomato paste
1/4 cup freshly grated parmesan, plus more for serving
Kosher salt and freshly-ground black pepper
Heat the oil and the bacon in a saucepan over medium heat. Let the bacon render its fat, and then cook until the bacon is golden brown and crispy. Remove bacon with a slotted spoon and let cool on a paper towel to absorb excess grease.
Add the onion to the pan and saute until the onions are translucent, about 3-5 minutes. Add celery and 1 tsp of salt, and cook for an additional 3-5 minutes until the celery is soft. Add garlic and red pepper flakes and cook for 30 seconds more. Turning the heat up to medium-high, deglaze the pan with the wine, scraping up any brown bits. Cook until the liquid evaporates, about 3 minutes.
Add tomatoes, tomato paste, Worcestershire sauce, and 1 tsp of salt and 1/2 tsp of black pepper to the pan. Bring to boil, and reduce heat to medium-low. Simmer uncovered for 20 minutes, adding the bacon back in after 10 minutes. Stir occasionally.
Meanwhile, bring a large pot of heavily-salted water (it should taste like the sea) to a boil and add the pasta. Cook until al dente, then remove from heat and drain.
Stir the parmesan cheese into the sauce and check for seasonings. Depending on your parmesan and personal taste, you may want to add another 1/2 to 1 tsp of salt. Add the drained pasta to the sauce pan and toss together with tongs. Cook over medium-low heat, tossing the pasta regularly, for 2 minutes.
Serve with extra parmesan sprinkled on top.