OK, here’s a modified version of my baconator arrabiata. Tweaked the final recipe a little .
Bacon: Take 1-pound of bacon, pan fry until extra crispy. Remove from pan, pat down and let cool. Crumble or at least break into small parts.
Gravy: Fry 1/2 onion, finely chopped, and half a dozen cloves of finely minced garlic in olive oil.
Once the onions turn clear, stir in a cup of chianti, 1 tablespoon of sugar, 1 1/2 tablespoons of basil, 1/2 teaspoon of red pepper, 2 large cans of diced tomatoes, 1 small can of tomato puree or paste.
Bring to boil, then turn down heat and cook on low for one hour. Stir in crumbled bacon in last five minutes.
Serve over the pasta of your choice, and have a good, hearty bread on the side for dipping in the gravy.