This was a nice twist on pasta with red sauce.
1 Tbsp olive oil
4 slices bacon, cut into 1/2-inch pieces
1 medium red onion, halved and thinly sliced
2 garlic cloves, minced
1/2 tsp red-pepper flakes
1 can (28-ounces) whole peeled tomatoes
salt and pepper
1 pound orecchiette or other short pasta
grated Parmesan and chopped fresh parsley, for serving
In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 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 cup pasta water; drain pasta and return to pot.
Add sauce and pasta water to pasta and toss to combine; cook over medium-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups pasta for Friday. Serve remaining pasta topped with Parmesan and parsley.