Quick & Easy Garlic Tomato Bacon Rigatoni
This vibrant garlic tomato bacon rigatoni features large pasta tubes coated in a rich, smoky tomato sauce. Finished with fresh basil and parmesan, it is a satisfying, low-stress dish perfect for warm weather.
Pasta doesnt have to be heavy or overly complicated. This beautiful rigatoni dish brings together the smoky depth of rendered bacon with the bright, acidic punch of a classic tomato sauce. With a splash of white wine and a handful of fresh basil, it transforms everyday ingredients into a restaurant-quality meal in under thirty minutes. It is a wonderfully simple recipe to rely on when you want maximum flavor with minimal effort.
Ingredients
- 300 g rigatoni pasta
- 1 can tomato sauce
- 1 tbsp tomato paste
- 2 cloves garlic
- 1 piece dry chili pepper
- to taste smoked bacon bits
- to taste fresh basil leaves
- 200 ml white wine
- to taste salt and black pepper
- optional grated parmesan cheese
- optional extra virgin olive oil
Instructions
- 1Prepare the rigatoni
Pour the rigatoni pasta from the paper bag into a clean metal bowl to measure and prepare for cooking.
Tip: Ensure your mixing bowl is completely dry before adding dry pasta. - 2Boil the Rigatoni
Add salt to a pot of boiling water, then pour in the rigatoni pasta and cook for 8 to 10 minutes until al dente.
Tip: Always salt your pasta water generously so the flavor penetrates the pasta as it cooks. - 3Mince the garlic
Place peeled garlic cloves on a wooden cutting board and finely mince them using a sharp chefs knife.
Tip: Mincing the garlic finely ensures it releases its aroma quickly when stir-fried. - 4Chop Dry Chili Peppers and Basil
Place dry chili peppers and fresh basil leaves onto a wooden cutting board and finely mince them using a sharp chefs knife.
Tip: Keep your fingers curled inward while chopping herbs and chilies to maintain a safe grip. - 5Render the Bacon
Transfer smoked bacon bits directly into a dry frying pan and stir-fry them continuously with a spatula until the fat renders out, leaving the pieces crispy and fragrant.
Tip: Start with a cold or medium-low pan when rendering bacon to let the fat melt slowly without burning the meat. - 6Add Aromatics to the Pan
Introduce the minced garlic, chili flakes, and chopped basil directly into the pan with the rendered bacon bits, then stir-fry to release their aromatic flavors.
Tip: Add garlic and herbs after the bacon has rendered its fat so they do not burn during the initial high-heat rendering. - 7Deglaze with white wine
Pour an appropriate amount of white wine directly into the pan containing the cooked bacon and aromatics, bringing it to a boil.
Tip: Scrape up any browned bits stuck to the bottom of the pan while the wine simmers. - 8Add tomato sauce and paste
Pour a whole can of tomato sauce into the pan over the bacon and aromatics mixture. Add a spoonful of tomato paste to deepen the flavor, then rinse the can with a small splash of water and add that to the pan as well, stirring everything together until fully combined.
Tip: Rinse the can with a small splash of water and add it to the pan to extract every bit of sauce. - 9Season the sauce
Sprinkle salt and black pepper evenly onto the simmering tomato sauce to enhance the flavor profile.
Tip: Taste the sauce after seasoning and adjust according to your preference. - 10Combine pasta and sauce
Add the boiled rigatoni pasta directly into the simmering pan of tomato sauce.
Tip: Add a large spoonful of the starchy pasta cooking water to help bind the sauce to the pasta. - 11Add Pasta Cooking Water
Scoop a large spoonful of the hot pasta cooking water and pour it directly into the pan containing the pasta and tomato sauce. The starch in the water helps emulsify the sauce, creating a glossy and rich texture that thoroughly coats the rigatoni.
Tip: Always reserve some cooking water before draining the pasta; its the secret to getting restaurant-quality sauce consistency.
