Under 30 Minutes
Orecchiette with Bacon and Tomato Sauce
To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes. Just a little of each gives the sauce a lightly spicy, smoky flavor. Store the leftover pasta in a resealable container in the refrigerator; use it to make a Pasta and Cheese Frittata.
- 1 tablespoon extra-virgin olive oil
- 4 slices bacon, cut into 1/2-inch pieces
- 1 medium red onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon red-pepper flakes
- 1 can (28 ounces) whole peeled tomatoes
- Coarse salt and ground pepper
- 1 pound orecchiette or other short pasta
- Grated Parmesan and chopped fresh parsley, for serving
In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.
Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions. Reserve cup pasta water; drain pasta and return to pot.
Add sauce and pasta water to pasta and toss to combine; cook over medium-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups pasta for a separate dish. Serve remaining pasta topped with Parmesan and parsley.