Start by adding your bacon to a cold pan. Cook over medium heat until the bacon renders its fat and starts to crisp and brown slightly, about 5-7 minutes. If you’re using onion, add it in now. Cook the onions, with the bacon, until they are translucent and softened.

Next, add in your red pepper flakes and/or black pepper, allowing them to toast in the oil for about a minute.

Carefully add your pureed tomatoes to the pan, this will splatter when the tomatoes meet the hot bacon fat. Stir to combine, making sure to scrape any bits off the bottom of the pan. Let the sauce simmer uncovered over low heat for about 20 minutes. The sauce will reduce, and the bacon fat will emulsify with the tomatoes as it cooks.

After 20 minutes, check the seasoning. You may not need to add salt depending on how salty your bacon was. I recommend adding some additional black pepper at this stage as well.

Cook your pasta until it’s al dente, then toss it with the sauce and cook for another 2-3 minutes.

To serve, top with plenty of grated cheese and more freshly ground pepper.