Bacon and Tomato Pasta

Compliments of Guy Fieri ;)

16 ounces spaghetti pasta
1 pound thick-cut bacon, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine (we used diluted red wine vinegar)
4 tablespoons basil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Boil water and cook noodles.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then add wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.