Creamy Tomato Pasta with Crispy Bacon and Basil
Ingredients
- 1 poundpasta (any short shape (penne, rigatoni, or farfalle))
- 6 slicesbacon
- 1yellow onion
- 3 clovesgarlic
- 28 ouncescanned crushed tomatoes
- ½ cupheavy cream
- ¼ cuppasta water
- ·salt
- ·black pepper
- ¼ cupfresh basil
- ½ cupparmesan cheese (freshly grated)
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 3 garlic cloves.
- 03
Chop about 1/4 cup fresh basil.
- 04
Grate 1/2 cup fresh parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute shy of al dente; reserve 1/2 cup pasta water before draining.
- 02
While the pasta cooks, cut bacon into 1-inch pieces and cook in a large skillet over medium heat until crispy, about 7 minutes. Transfer bacon to a paper towel.
- 03
Pour off all but 2 tablespoons of bacon fat from the skillet. Add the diced onion and cook over medium heat, stirring often, until soft and translucent, about 4 minutes.
- 04
Add minced garlic and cook for 1 minute until fragrant.
- 05
Stir in the crushed tomatoes and bring to a gentle simmer. Cook uncovered for 8 minutes, stirring occasionally.
- 06
Reduce heat to low and stir in the heavy cream and 1/4 cup pasta water. Simmer for 2 minutes, then taste and season with salt and black pepper.
- 07
Add the drained pasta and cooked bacon to the sauce. Toss well, adding more pasta water by the tablespoon if the sauce is too thick. Cook together for 1 minute.
- 08
Divide among bowls and top each serving with fresh basil and grated parmesan.
Spice Tips
For a subtle heat, add a pinch of red pepper flakes to the tomato sauce after simmering. A dash of balsamic vinegar in the final minute deepens the tomato note. Fresh thyme stirred in with the basil adds earthiness.
This recipe walks a line between marinara and Alfredo, letting the bacon fat and cream round out bright tomato flavor. Leftovers reheat gently on the stovetop with a splash of pasta water.