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.