Sweet and Sour and Smoky: Rachael's Red Onion and Smoked Bacon Spaghetti with Cherry Peppers

For the spaghetti, heat a large pot of water to boil for pasta.

Heat a deep skillet over medium heat. Add EVOO, 3 turns of the pan. Add bacon and render, 2-3 minutes, then add onion and cook to soften 8-10 minutes. Add garlic, bay and black pepper and cook 2 minutes more. Add sundried tomato paste and stir a minute, add red vermouth or wine and sugar, then add tomatoes, cherry peppers and parsley, reduce heat to low and simmer 20 minutes.

Salt water and cook pasta 1 minute less than direction on package, reserve half a mug, ½-¾ cup water, drain, then toss with cheese, the sauce and the reserved water.

Serve pasta in shallow bowls and top with basil.

Serve with Simple Italian Salad.

For the Simple Italian Salad, gather ingredients.

For the dressing, combine granulated garlic and onion, oregano, parsley and sugar in a Mason jar or plastic container, add vinegar, Dijon, EVOO, salt and pepper, then shake to combine.

Chop the lettuce and add to a bowl. Quarter and core the fennel and thinly slice. Thinly slice the onion. Add the fennel and onion to salad along with cherry pepper rings, and toss with dressing to serve.