Heat oil in 4-quart Dutch oven or 12-inch skillet over medium-high heat. Cook parsley, thyme, onion and chili in oil about 3 minutes, stirring frequently, just until onion is tender.
Stir in bacon. Cook about 8 minutes, stirring occasionally until bacon is crisp. Drain off fat and reserve 2 tablespoons, discard remaining fat.
Stir vinegar into mixture in Dutch oven; cook until evaporated. Stir in tomatoes and reserved bacon fat. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
While tomato mixture is simmering, cook and drain pasta as directed on package. Add pasta to tomato mixture in Dutch oven. Cook over high heat about 3 minutes, tossing gently, until pasta is evenly coated.
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