Smoky Tomato Bacon Pasta Recipes

PASTA AND BACON IN SMOKY TOMATO SAUCE

Steps:

• 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.
• 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.

TOMATO AND BACON PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

BACON & TOMATO SPAGHETTI

Steps:

• Cook spaghetti according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese.

FETTUCCINE WITH SMOKED TOMATO SAUCE

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
• Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
• Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
• When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
• Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
• (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)

SMOKY TOMATO CARBONARA

Steps:

• Bring a pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
• Meanwhile, in a medium bowl, combine eggs and egg yolks, cheese, 1 teaspoon salt and 1/2 teaspoon pepper, and whisk well.
• Heat a large skillet over medium. Add bacon and cook, stirring occasionally, until starting to crisp, about 5 minutes. Pour off all but 3 tablespoons bacon grease (reserve any extra for another use). Add tomato paste and cook, stirring, until sizzling and starting to brown, about 1 minute. Add cherry tomatoes and cook, scraping up any browned bits, until softened and juices start to release, about 2 minutes. Remove skillet from heat.
• Drain pasta, reserving 1 cup pasta water. Return pasta to pot (off the heat) and add the bacon-tomato mixture. (If necessary, use 2 tablespoons of pasta water to stir up any browned bits on the bottom of the skillet.)
• While whisking constantly, slowly drizzle 1/2 cup of the hot pasta water into the beaten egg mixture until well blended. Slowly drizzle the tempered egg mixture into the pasta, tossing the pasta constantly and vigorously, until well incorporated and saucy. Season with salt and pepper. Drizzle in more pasta water if a thinner consistency is desired.
• Serve in bowls with more cheese and black pepper.

SUPER SMOKY BACON & TOMATO SPAGHETTI

Steps:

• Bring a large pan of water to the boil and cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.
• Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan, if you like.

ORECCHIETTE WITH BACON AND TOMATO SAUCE

Steps:

• 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.