Orecchiette with Bacon and Tomato SauceTo 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
servings:4
  1. 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.
  2. 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.
  3. 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.
20 min20 min30 min

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.
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Ingredients

  • 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

Directions

  1. 1In 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.
  2. 2Meanwhile, 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.
  3. 3Add 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.

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