Barilla Al Bronzo Bucatini with Smoky Amatriciana Sauce

1 package Barilla® Al Bronzo Bucatini
4 tablespoons extra virgin olive oil
2 small yellow onions, cut julienne
1 teaspoon red pepper flakes
1 cup bacon, cut julienne
1 clove garlic, chopped
1 28-ounce can San Marzano style tomatoes and liquid
Sea salt to taste
4 basil leaves, torn
½ cup Pecorino Romano cheese, grated
  1. Bring a large pot of water to a boil.
  2. In a skillet, gently cook onions with olive oil, red pepper and garlic until translucent, about five minutes.
  3. Add bacon; sauté for 4-5 additional minutes.
  4. Stir in tomatoes, 2 cups of water and let simmer until extra liquid is evaporated and the sauce thickens.
  5. Cook pasta according to package directions, drain and toss with sauce and basil.
  6. Sprinkle with cheese before serving.