Amor’s Fettuccine

• 1/4 c olive oil
• 1 or 2 small onions, halved and thinly sliced
• 1 lb of bacon, cut crosswise into 1/4″ pieces
• 1 bay leaf
• 3/4 c of dry white wine
• 1 tsp oregano
• 1 tsp red pepper flakes (we’d go a little lighter)
• 3/4 c crushed tomatoes (Amor advises not to use an ounce more!  This is not meant to be a tomato-based sauce)
• 1/2 c chicken broth
• 1/2 c grated parmesan cheese
• fettuccine (preferably fresh!), cooked according to the package instructions.  We estimate 12-16 oz of fresh pasta is plenty for 4; 8 oz of dried pasta can be used instead
• fresh basil for garnish (optional)

In a deep saucepan, cook the onions in the olive oil until soft and translucent; remove the onions and set aside.  In the same pan, fry the bacon with the bay leaf until the bacon is brown but not crisp.  Pour off most, but not all of the bacon fat.  Add back the onions, the white wine, and let simmer for a few minutes.  Add the crushed tomatoes, chicken broth, oregano, and pepper flakes; stir and let simmer another 10 minutes (add a little more chicken broth if the sauce is drying out).  Toss about 1/4 of the sauce with the fettuccine and parmesan; divide the pasta among the plates, then spoon the rest of the sauce on top of the pasta.