- 6 strips thick-cut bacon, cut to matchsticks
- 1 white onion, diced
- 4 garlic cloves, minced or pressed
- 2 spicy peppers (we used Fresno), minced
- 2 (14oz) cans diced tomatoes, with juices
- 1/4 cup chopped fresh basil, plus more for garnish
- 1 lb fresh cherry tomatoes
- salt & pepper
- 1 lb dry pasta
- 1 cup fresh whole-milk ricotta
- parmesan (for garnish, optional)
- In a large skillet over medium heat, cook the cut bacon until crispy (but not burnt!). Leaving the grease in the pan, remove the bacon with a slotted spoon and set aside.
- Add the onion and garlic to the bacon grease and cook for 3 minutes before adding the spicy peppers. Cook for 30 seconds, then add the tomatoes and basil. Bring to a simmer and cook, stirring occasionally, for 20 minutes.
- While the sauce is cooking, bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain, and toss with a little bit of olive oil to prevent sticking.
- When the sauce is almost done cooking, line a baking sheet with parchment and spread the cherry tomatoes in a single layer. Broil 4″ below the coils until bursting and blackened — about 5 minutes. Remove and sprinkle with coarse sea salt.
- Season the sauce with salt and pepper, then use an immersion blender to blend until somewhat smooth — we left a few chunks.
- To serve, layer the pasta with a big spoonful of sauce, a few broiled tomatoes, a dollop of ricotta, and the bacon. Garnish with extra basil and parmesan, if you want!