Orecchiette With Bacon and Tomato Sauce

Ingredients:
1 T. olive oil
4 slices bacon, cut into 1/2 inch pieces
1 red onion, halved and thinly sliced
2 garlic cloves, minced
1/2 t. red pepper flakes
1 can (28 oz) whole peeled tomatoes
kosher salt and pepper
1 lb. orecchiette or other short pasta
parmesan, grated

Directions:
Heat oil, in a medium saucepan. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3-5 minutes. Add garlic and red pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.
Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions.
Reserve 1/4 c. pasta water; drain pasta and return to pot.
Add sauce and pasta water to pasta and toss to combine; cook over med-high heat until sauce thickens and coats pasta, about 2 minutes.
Serve remaining pasta topped with parmesan.

Makes 4 servings. Total time 20 minutes.

Verdict:
This is a glorified spaghetti. I liked it. More than normal spaghetti. (On a side note: If you have left overs there is a recipe that uses the left overs in a different way. I will post that later too.)