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+ servings
Bacon Tomato Rigatoni

Bacon Tomato Rigatoni

Michelle Boulé
Make pasta night special with this recipe for Bacon Tomato Rigatoni. This pasta dinner has a delicious red sauce with bacon added!
5 from 7 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 6
Calories 470 kcal

Equipment

  • Saucepan
  • Saute Pan
  • Lodge Dutch Oven
  • Le Creuset Dutch Oven

Ingredients
 
 

  • 1 Pound Rigatoni
  • ¼ Cup Olive Oil
  • ¼ Cup Thick Cut Bacon Sliced into ½ inch segments
  • 1 Red Onion Sliced
  • ¼ Cup Tomato Paste
  • 2 Tsp Crushed Red Pepper
  • 1 ¼ Cups Canned Tomatoes
  • ½ Cup Parmesan Cheese Grated
  • ½ Cup Parsley Chopped
  • Salt
  • Pepper

Instructions
 

  • In a large pot of salted boiling water, cook rigatoni until al dente, about 10-12 minutes. Drain and set aside 1 cup of pasta water.
  • In a large saucepan add oil, onion and bacon. Cook over a medium heat for 5 minutes or until onion has softened and bacon has begun to brown. Add tomato paste and crushed red pepper and cook for an additional 2 minutes.
  • Stir in the canned tomatoes and bring to a simmer, breaking up any large chunks of tomato. Add the rigatoni and reserved pasta water. Toss until pasta is coasted in sauce. Lower heat and stir in ½ cup of parmesan and ½ cup of parsley. Season to taste with salt and pepper.
  • Serve pasta warm with a garnish of parmesan cheese and parsley. Enjoy!

Notes

Recipe adapted from Food and Wine

Nutrition

Calories: 470kcalCarbohydrates: 65gProtein: 16gFat: 17gSaturated Fat: 4gTrans Fat: 1gCholesterol: 12mgSodium: 371mgPotassium: 522mgFiber: 5gSugar: 7gVitamin A: 963IUVitamin C: 15mgCalcium: 150mgIron: 3mg
Keyword Bacon Tomato Rigatoni
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