3 tbsp. virgin olive oil
2 tbsp. butter
8-10 oz. onions, thinly sliced
1/2 lb. Canadian bacon or bacon
1 (28 oz.) can peeled tomatoes, crushed by hand or 1 1/2 lbs. fresh tomatoes, peeled, de-seeded & chopped into 1/2" pieces
1/4 c. dry white wine (Frascatti or Sauterne)
1 tsp. oregano
1/4 tsp. crushed red pepper
Salt & black pepper to taste
Gobs of Pecorino or Romano cheese

PROCEDURE:

1. Using a stainless steel soutoir or sauteuse (saute pan with 2" sides) saute onions in oil and butter until onions are translucent but crisp. Season with salt and pepper.

2. Add the Canadian bacon and let saute several minutes to bring out the flavor. Add the wine and reduce a little.

3. Add the tomatoes, stir together and return to a simmer, and cook over brisk heat for about 15 minutes or until tomatoes sweeten. Season with oregano and crushed red pepper.

4. While sauce is cooking, cook pasta al dente, drain well and place in a warm large pasta dish. Add some extra butter, some grated cheese. Toss together and dress with the sauce. Pass the grated cheese and the VINO!

NOTE: If regular bacon is used for this recipe instead of Canadian bacon, omit butter or it will burn the bacon. Saute until the bacon is rendered crisp. Then proceed to saute the onions as described in the recipe.

Drink with red or white Zinfandel, Riunite D'Oro or a California Sauvignon.