Method:

Cook the Pasta: Begin by boiling water in a large pot. Add a pinch of salt, then cook the cavatappi pasta according to the package directions (usually about 8-10 minutes) until al dente. Once cooked, drain the pasta and set aside.

Prepare the Sauce: While the pasta is cooking, heat a skillet over medium heat and add the bacon slices. Cook until crispy, then remove the bacon and set it aside, crumbling it once it cools. Leave about 1 teaspoon of bacon fat in the skillet for flavor.

Sauté the Aromatics: In the same skillet with the bacon fat, add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and cook for an additional minute, until fragrant.

Add Tomatoes and Simmer: Stir in the drained diced tomatoes and tomato paste. Add the crushed red pepper, salt, and pepper to taste. Let the sauce simmer for 5-6 minutes until it thickens slightly, stirring occasionally.

Combine the Pasta and Sauce: Add the drained pasta to the skillet and toss well to coat the pasta in the sauce. Crumble the cooked bacon and add it to the pasta, mixing everything together.

Serve: Spoon the pasta onto serving plates, and top with the shredded Italian cheese and freshly chopped basil.

Variations:

Vegetarian Version: Skip the bacon and use olive oil or a plant-based butter alternative to sauté the onion and garlic.

Gluten-Free Version: Substitute cavatappi pasta with gluten-free pasta.

Cheese Options: You can replace the shredded Italian cheese blend with Parmesan for a sharper taste or mozzarella for a creamier result.

Substitutions for Dietary Needs:

Dairy-Free: Use a dairy-free cheese alternative or skip the cheese entirely.

Spicy: If you enjoy spice, increase the amount of crushed red pepper or add chili flakes.