Ingredients

6 slices thick cut bacon, diced in 1/2" pieces

2 TBSP dried onion flakes

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp rosemary, dried

1/2 tsp basil, dried (substitute 1 TBSP fresh chopped basil)

1/2 tsp oregano, dried

1/2 tsp hot red pepper flakes

1 28-oz can tomatoes, diced or crushed (do not drain)

2 TBSP olive oil

1/2 cup white wine (substitute water)

3 cups water

12 oz corn and rice blend gluten-free spaghetti (such as Barilla)

2/3 cup grated Parmesan cheese *

* If using pre-grated Parmesan cheese read the label to determine if wheat flour is used as a filler. If you are extremely sensitive to gluten buy bulk Parmesan cheese and grate it yourself.

Cookware

6-quart stockpot with lid

Small bowl (1-cup size or larger)

Metal mesh sieve

Small heatproof bowl

Cheese grater, small hole size (if not using pre-grated cheese)

Instructions

1. Dice the bacon into 1/2-inch pieces. Add the bacon to the stockpot. Heat on medium heat, stirring frequently, until the bacon is crisp.

2. While the bacon is crisping add the dried onion flakes, salt, pepper, rosemary, dried basil, oregano, and red pepper flakes to the small bowl. Stir to combine. Set aside. If you are substituting fresh basil chop it coarsely and set it aside.

3. When the bacon is crisp position the metal mesh strainer over the heatproof bowl. Pour the bacon and drippings into the strainer and allow the bacon to drain thoroughly. When the bacon is well-drained return it to the stockpot. Allow the bacon grease to cool before disposing.

4. Add the tomatoes (do not drain), olive oil, white wine (or water), and 3 cups of water to the stockpot. Stir to combine.

5. Add the mixed seasonings (and the fresh basil if you are using it) to the stockpot. Stir to combine. Put the lid on the stockpot. Increase the heat to medium high until the tomato mixture boils.

6. While the tomato mixture is heating break the spaghetti in half.

7. When the tomato mixture is boiling add the spaghetti to the stockpot in a crisscross pattern, a few strands at a time, distributing it evenly to keep the spaghetti strands from sticking to each other. Use a large-bowl spoon to scoop the sauce over the spaghetti to moisten and submerge the spaghetti in the sauce.

8. After the spaghetti begins to soften use a fork to gently separate any strands that have stuck together. Cover the stockpot with the lid. Adjust the heat to a gentle simmer. Stir occasionally, cooking until the spaghetti is ‘al dente’ (soft but with ‘a bite’).

9. While the spaghetti is cooking grate the Parmesan cheese (if not using pre-grated cheese).

10. When the spaghetti is cooked to your taste sprinkle the grated cheese over the stockpot. Stir gently to combine. Cover the stockpot with the lid. Turn off the heat and allow the cheese to melt for a few minutes. When the cheese has melted stir again to evenly distribute the cheese throughout the dish. Serve immediately.