In a large, nonreactive skillet, heat 3 Tbs. of the olive oil over medium heat. Add the bacon and cook until lightly browned, about 10 minutes. Add the onions and cook, stirring occasionally, until golden, about 15 minutes.
Add the peperoncini, tomatoes, and salt, and simmer for about 10 minutes.
Meanwhile, bring 4 qt. salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Drain the pasta and toss it with the rest of the olive oil. Stir in the sauce. Add the cheese, toss well, and serve immediately, garnished with the parsley if you like.
nutrition information (per serving):
sat fat g
Photo: Brian Hagiwara