Creamy Tomato Pasta with Crispy Bacon and Spinach
Ingredients
- 6 slicesbacon
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- ½ cupheavy cream
- 12 ouncespasta (penne, fusilli, or rigatoni)
- 2 cupsfresh spinach
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes (optional)
- ½ cupparmesan cheese
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1 medium yellow onion.
Method
- 01
Cut bacon into 1-inch pieces and cook in a large heavy-bottomed skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel; leave about 1 tablespoon fat in the pan.
- 02
Add onion to the skillet and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- 03
Pour in crushed tomatoes (with juice) and bring to a simmer. Add 2 cups water, salt, black pepper, and red pepper flakes if using. Bring to a boil.
- 04
Add pasta directly to the skillet and stir frequently so it doesn't stick, about 2 minutes to fully submerge. Simmer, stirring often, until pasta is tender, 8 to 10 minutes (the sauce will reduce and coat the noodles).
- 05
Stir in cream and spinach, then cook for 1 minute until spinach wilts. Return bacon to the pan and stir.
- 06
Taste and adjust seasoning. Divide into bowls and top with parmesan cheese.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or finish with a crack of fresh black pepper. A pinch of nutmeg stirred into the cream adds subtle warmth. Fresh basil or oregano scattered on top brightens the dish.