Bacon Tomato Pasta
A rustic ceramic bowl filled with al dente pasta tossed with crispy bacon pieces and rich tomato sauce, garnished with fresh basil leaves and grated Parmesan cheese, served on a wooden table with crusty bread and a glass of red wine in warm evening light
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Cook Bacon and Aromatics
In a large skillet over medium heat, cook chopped bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of bacon fat in the pan. Add diced onion to the bacon fat and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Pro Tip:
Don't drain all the bacon fat - it adds incredible flavor to the sauce. Save the crispy bacon for later.
Make Tomato Sauce and Cook Pasta
Add white wine to deglaze the pan, scraping up any browned bits. Add crushed tomatoes, oregano, and red pepper flakes. Season with salt and pepper. Simmer for 10-12 minutes until sauce thickens. Meanwhile, bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Pro Tip:
The wine adds depth to the sauce, but you can substitute with extra broth if preferred. Don't skip reserving pasta water.
Combine and Serve
Add the drained pasta to the tomato sauce along with the crispy bacon. Toss everything together, adding reserved pasta water as needed to create a silky sauce that coats the pasta. Remove from heat and stir in fresh basil and half of the Parmesan cheese. Serve immediately, topped with remaining Parmesan and additional fresh basil.
Pro Tip:
Add the pasta water gradually - you might not need it all. The starch helps bind the sauce to the pasta perfectly.
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