Bacon Tomato Rigatoni
Make pasta night special with this recipe for Bacon Tomato Rigatoni. This pasta dinner has a delicious red sauce with bacon added!
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
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