12 slices thick cut bacon, diced
1 pound dry vermicelli or cut spaghetti
1 medium onion, diced
4 cups (32 ounces) beef broth
2 (15 ounce) cans fire roasted tomatoes
2 (4 ounce) cans chopped green chilis, mild
5 tablespoons red wine vinegar
1 teaspoon dried parsley
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon table salt
8 ounces shredded Parmesan cheese
In a large dutch oven, cook bacon over medium heat until crispy. Remove to a paper-towel lined plate and set aside. Saute onion in leftover bacon grease until softened, about 5-8 minutes (the onion should be soft and not have a bite to it). Add dry vermicelli, cooking until it starts to brown (stir often); about 5 minutes.
Add beef broth, tomatoes, green chilis, vinegar, parsley, black pepper and salt. Bring to a boil. Reduce heat to low and cover. Stir occasionally so nothing sticks to the bottom. Cook for 20 minutes so the pasta softens and the liquid evaporates.
Pour into a large pasta bowl and toss with bacon and cheese. Serve immediately.
bacon recipe courtesy of: Cathy, Noble Pig, January 21, 2013