Active Time
Total Time
30 MIN
Serves : 6 to 8
© Con Poulos

How to Make It

Step 1    

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water.

Step 2    

Meanwhile, in a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer.

Step 3    

Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and parsley. Season the pasta with salt and black pepper 
and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

Make Ahead

The sauce can be refrigerated overnight. Reheat gently before adding the pasta.

Suggested Pairing

Pair this pasta with a herb-scented, dark-berried Italian red.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: jneppe

Review Body: This is such an impactful dish!  It comes together almost effortlessly yet the punch is profound.  I went to 2 stores for Pomi but struck out so used Muir Glen organic tomato sauce.  The smokey bacon flavor and the heat from the pepper flakes makes this a huge win.  This will certainly be in the ski cabin rotation - we've already picked out the wine!

Review Rating: 5

Date Published: 2016-07-07