Pasta and Bacon in Smoky Tomato Sauce

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2011


  • 6 slices bacon, cut into 1/2-inch pieces
  • 1/2 yellow onion, diced small
  • 1 can (28 ounces) whole peeled tomatoes, puréed
  • 2 teaspoons smoked paprika
  • Coarse salt and ground pepper
  • 3/4 pound short, twisted pasta, such as cavatappi or fusilli
  • 1/4 cup chopped fresh parsley


  1. In a medium saucepan, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, 8 minutes. With a slotted spoon, transfer bacon to a plate. Add onion to pan and cook until softened, 5 minutes. Add tomatoes and paprika and bring to a boil; reduce to a rapid simmer and cook until sauce has thickened slightly, 10 minutes.

  2. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and add tomato sauce; toss to combine, adding enough pasta water to create a thin sauce that coats pasta. Add bacon and parsley, season to taste with salt and pepper, and serve.


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