Applewood Smoked Bacon Pasta with Roasted Tomatoes, Caramelized Onion, Sage and Pecorino Cheese
6 ounces applewood smoked bacon
1 medium onion, chopped
1 pound ripe Roma tomatoes, diced
Salt and pepper
1 ounce fresh sage, chopped
4 ounces arugula
Red chili flakes to taste
1 pound penne pasta
8 ounces pecorino cheese
Bring a pot of salted water to a boil for pasta.
Dice the bacon and place in a large sauté pan and cook until fat is rendered. Add onions and cook over moderate heat until bacon is crisp and onions are caramelized.
Add tomatoes to the bacon and onions; season with salt and pepper and cook until the tomatoes give off their juice. Add chopped sage, arugula and chili flakes.
Cook pasta according to package instructions.
Combine pasta and sauce. Serve with shaved pecorino.