Sweet & Savory Tomato Bacon Fusilli

A vibrant, Western-style fusion dish featuring chewy fusilli, crispy bacon, and fresh tomatoes bound together in a quick sweet and sour sauce.

Ingredients

• 12 red onion
• 4 fresh tomatoes
• 12 pack bacon
• 200 g dry fusilli pasta
• 1 tbsp cooking oil
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp ketchup
• 1 pinch salt

Instructions

1. 1Dice the red onion

   

   Prepare the onion by cutting off the top and bottom ends, then peeling off the outer skin. Finely chop the onion into small, uniform pieces and set them aside in a bowl.

   Tip: Using a sharp knife and leaving the root end intact while dicing can help keep the onion together and reduce the fumes that cause your eyes to water.
2. 2Chop the tomatoes

   

   Remove the stems from four fresh tomatoes and carefully cut them into bite-sized chunks. Place the prepared tomato chunks into a large bowl, ready to be cooked down into a sauce.

   Tip: Chopping the tomatoes into roughly equal-sized pieces ensures they break down evenly and release their juices at the same rate when cooking.
3. 3Chop the bacon

   

   Chop the bacon strips into small, bite-sized pieces. Gather the chopped bacon and set it aside so it is ready to be fried up later.

   Tip: Placing the bacon in the freezer for 10 to 15 minutes before preparing it will firm up the fat, making it much easier to cut into clean pieces.
4. 4Boil the fusilli

   

   Place a few handfuls of dry fusilli into a pan and cover them with cold water. Add a pinch of salt and a splash of olive oil to the water, then cover with a lid to cook for 20 minutes.

   Tip: Starting pasta in cold water is a great time-saving trick for shorter pasta shapes, as it hydrates the noodles evenly while coming up to a boil.
5. 5Drain and rinse the fusilli

   

   After simmering for about 20 minutes, taste a piece of the fusilli to check if it is cooked through. Once it reaches your preferred texture, use a wooden spoon or strainer to scoop the pasta out of the hot water, then rinse it briefly with cold water.

   Tip: Rinsing the freshly cooked fusilli in cold water immediately after removing it from the heat stops the cooking process and ensures the pasta retains a perfectly chewy bite.
6. 6Fry the bacon

   

   In a separate heated pan, add a small amount of cooking oil followed by the chopped bacon pieces. Stir-fry the bacon over medium heat until the fat renders out and the surface turns slightly browned.

   Tip: Keep an eye on the pan and stir frequently so the bacon crisps up evenly without burning in the hot oil.
7. 7Sauté the diced onion

   

   Once the chopped bacon has been stir-fried until the surface is slightly browned and the fat has rendered, add the diced red onion into the pan. Toss them together so the onion can absorb the savory bacon drippings.

   Tip: Stir-fry the onions until they become slightly translucent to release their natural sweetness and remove their raw bite.
8. 8Mix in the minced garlic

   

   Drop a spoonful of minced garlic right into the center of the bacon and red onion mixture. Stir-fry everything together continuously until the garlic is highly fragrant and the ingredients are well incorporated.

   Tip: Add the garlic after the onions have started to soften to prevent the garlic bits from burning and turning bitter in the hot pan.
9. 9Add the tomatoes

   

   Pour the entire bowl of prepared diced tomatoes directly into the skillet with the fragrant bacon and aromatics. Stir-fry the mixture over medium-high heat until the tomatoes begin to soften and release their natural, vibrant juices.

   Tip: If your tomatoes arent releasing enough liquid to form a rich base, you can add a small splash of warm water to help them break down.
10. 10Season with light soy sauce

    

    As the tomatoes break down into a saucy consistency, pour a spoonful of light soy sauce directly into the pan. This adds a layer of savory umami that perfectly balances the tangy acidity of the tomatoes.

    Tip: Pouring the soy sauce around the hot edges of the pan rather than directly on the food helps to quickly vaporize it, enhancing its aromatic qualities.
11. 11Stir in oyster sauce

    

    Follow up the soy sauce by adding a spoonful of rich, thick oyster sauce to the mixture. Stir the pan well to ensure the seasonings are distributed evenly throughout the tomato and bacon base.

    Tip: Measuring thick sauces like oyster sauce onto a spoon first prevents you from accidentally pouring too much directly into the dish.
12. 12Add the ketchup

    

    Finish seasoning the base by adding two spoonfuls of ketchup to the pan. Stir everything together well; the ketchup will thicken the mixture and create a rich, sweet and sour flavor profile.

    Tip: The ketchup enhances the natural tanginess of the fresh tomatoes and helps to thicken the sauce to the perfect consistency.
13. 13Add the fusilli

    

    Once the tomato and bacon sauce is well seasoned and bubbling, scoop the cooked and rinsed fusilli pasta directly into the pan. The pasta is now ready to soak up all the delicious flavors.

    Tip: Make sure the tomatoes have completely released their juices before adding the pasta, ensuring there is enough liquid to coat the noodles evenly.
14. 14Toss the pasta and sauce

    

    Toss the pasta continuously with the rich tomato and bacon base until every piece of fusilli is evenly coated in the sweet and savory sauce.

    Tip: Keep the heat on low while tossing the pasta to prevent the sauce from reducing too much or sticking to the bottom of the pan.

Storage & Reheating

Burn It Off

Frequently Asked Questions