Amatriciana, sort of

A notable Italian / Roman dish that I twisted for my own dark purposes.  Meaning, I had some chicken breast to use up, and not so much the traditional pork cheek.  Also, made with no chiles...my mom is visiting and I didn't want a medical emergency on my hands.

Ingredients:

4 slices bacon, diced
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes   
2 (14.5 ounce) cans stewed tomatoes
1 pound linguine pasta, uncooked
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese


Directions:

1.     Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
2.     Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
3.     Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
4.     Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.