Bacon Tomato Pasta is so easy to make in under 30 minutes! Crispy bacon, garlic, shallots, tomatoes and more are tossed with tender rigatoni pasta. This simple dinner is one of my absolute favorites!
Bacon Tomato Pasta
As soon as you see bacon in the title of a recipe, you just know it’s going to be good! And when you combine bacon with juicy sautéed cherry tomatoes and fresh garlic, real magic happens. This is one of my favorite pasta recipes because of the ease of prep, and also because of the way the flavors meld together so beautifully. Make sure you reserve some of the pasta water before you drain the pasta, too! That’s the real midas touch. The starchy water makes the simple sauce cling to the ringtoni in the best way. This evergreen pasta recipe is satisfying all year-round, so it’s totally going to become a new weeknight staple for you!
Enjoy more of the very best pasta recipes like spicy roasted cauliflower pasta, creamy bacon roasted broccoli pasta, and pasta with peas.
How to Make Bacon Tomato Pasta
- Boil. Bring a pot of salted water to a boil. Cook the pasta until al dente, reserving 1 cup of the pasta water before draining.
- Cook the bacon. Cook the bacon over medium heat until crisp, then remove it from the pan. Wipe the skillet clean and add oil.
- Cook the veggies. Sauté the garlic and shallots until softened. Add the tomatoes and cook until they begin to burst.
- Create the sauce. Add the rigatoni to the pan along with half of the pasta water. Stir to create a light sauce.
- Enjoy! Stir in the bacon, herbs, then serve with freshly grated parmesan cheese.
Storing and Reheating Pasta with Tomato and Bacon:
While this pasta is best served fresh, you can still enjoy leftovers later! Wait for everything to cool off before storing in an airtight container in the fridge for up to 3 days. Reheat for just 30 seconds at a time, stirring each time it stops, until just warmed through. I don’t recommend freezing this pasta.
Ingredient Notes
- Rigatoni – Any other short-form pasta works just fine! Penne, bowtie, etc. You could even use something like spaghetti if you’d like.
- Bacon – You can use turkey bacon instead of pork. Just note that the flavor will be a little different. Pancetta works as well, if you’re feeling fancy!
- Olive Oil – Avocado oil is a good substitute.
- Garlic – Fresh garlic is best for this recipe! I find that 3 cloves is perfect, because I get the garlicky flavor I love without it taking over the whole dish. Of course, you can add more as you see fit.
- Shallots – Half of a finely diced red onion will also get the job done.
- Cherry Tomatoes – Grape tomatoes are also just fine.
- Dried Herbs – Oregano and basil give everything a nice herbaceous note! If you use fresh herbs instead of dried, double the amounts, since dried herbs are more potent than fresh.
- For Serving – Freshly shredded parmesan cheese and fresh herbs are the best! I also like a sprinkle of crushed red pepper flakes for just a touch of spice.
Enjoy!
~Nichole
Bacon Tomato Pasta
Ingredients
- 1 Pound Rigatoni Pasta
- 1 Pound of Bacon chopped
- 1 Tablespoon Olive Oil
- 3 Cloves Garlic minced
- 2 Shallots diced
- 3 Cups Cherry Tomatoes
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Basil
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, reserving 1 cup of the pasta water before draining, and set aside.
- Cook the bacon in a large skillet over medium heat until crisp, then remove it with a slotted spoon and set aside.
- Carefully wipe the skillet clean and add the oil to the same skillet over medium heat.
- Add the garlic and shallots and cook until softened and fragrant.
- Add the tomatoes and cook, stirring occasionally, until they soften and begin to burst.
- Add the cooked rigatoni to the skillet along with half of the reserved pasta water and stir to create a light sauce, adding more pasta water as needed.
- Stir in the reserved bacon, oregano, and basil, then serve with freshly grated parmesan cheese and fresh oregano for garnish if desired.
