Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate. Drain off some fat if pan has more than a couple of tablespoons of drippings. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes. Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. Season the sauce with some salt and black pepper to taste, then reduce the heat to low.