Ingredients

Trombe pasta box

Preparation

Cook bacon in a skillet until nicely rendered and crispy. Add chileflakesand freshly ground black pepper (to taste) into the fat to bloom and infuse them for a few seconds. Remove bacon and reserve for later.
Deglaze pan with thewhite wine and cook for 1-2 minutes to reduce while scraping up any brown bits from the pan.
Add the tomatoes and cook until tomatoes break up, and reduce into a more concentrated sauce, about 4-6 minutes. Add salt to taste, keeping in mind that the bacon, pasta water, and pecorino romano will be salty as well.
Meanwhile, cook pasta in salted water for about 2-3 minutes. Add the pasta along with the reserved bacon into your skillet with the sauce and add some of the starchy pasta water (about ½ to ¾ cups) in as well, tossing to coat it all together. Off of the heat, add grated pecorino romano and stir even more to fully coat the pasta with a glossy sauce. Serve and finish with cheese and torn basil