Cook diced bacon in a saucepan over medium high
heat until crisp, about 5 minutes. Drain all but 2 tablespoons drippings
from the pan.
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.
Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted
water until al dente. Drain.
Stir parsley or basil into the sauce, and then toss with cooked spaghetti.
Serve with grated Parmesan cheese.
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