Spicy Bacon & Tomato Pasta
Today we’re making spicy bacon and tomato pasta! This one’s a 20-minute meal that’s easy enough for busy nights but feels special enough for weekends too. We’ve got crispy bacon, tender pasta, and a creamy tomato sauce with a pinch of red pepper flakes to add just enough heat to balance the richness without making the dish overly spicy, while Parmesan cheese brings everything together.
Love a pasta night? Same! Check out more of my reader-favorites including my Philly cheesesteak pasta, creamy ham and pea pasta, and seriously the best ever canned tuna pasta.Â
They say that necessity is the mother of invention, and that’s exactly how some of my favorite recipes start out. As a recipe creator there are the days when I sit down intentionally and think up.
But as a busy working mom, there are the nights when I just try to work out how to use up what I’ve got in my fridge so I can get everyone fed, and that’s exactly how this one came to life. It was a fast and loose experiment, but it turned out so well and so much better than expected that I had to share it with you!
Here’s Why I Think You’ll Love It Too:Â
- Ready in about 20 minutes
- Rich, creamy, and packed with flavor
- Crispy bacon makes everything a little bit better
- Just enough heat without being overly spicy (my 4-year-old fussy eater loved it!)
- Perfect for easy weeknight dinners
- Uses simple ingredients you probably already have – because if you’re anything like me, you really don’t fancy taking an extra trip to the grocery store
Recipe Notes & Tips
- The red pepper flakes add warmth rather than intense heat. Feel free to adjust the amount to suit your taste.
- Reserve some pasta water before draining. It’s the easiest way to adjust the consistency of the sauce.
- Freshly grated Parmesan melts more smoothly and gives the best flavor.
- Don’t rush the tomato paste step. Letting it cook for a minute or two deepens the flavor of the sauce.
- If serving kids, you can reduce the red pepper flakes and let adults add extra at the table.
- No need for extra sides here. It’s a full meal, dinner’s done. But if you want to add something, a quick green salad and some crusty bread does the job.
Variations & Add-Ins
- Add baby spinach during the last few minutes of cooking. I often do this with pasta dishes if I’ve got some spinach that needs using up, and it’s an easy way to add in extra goodness. Spinach wilts massively so you can throw in a few handfuls no problem – just make sure to give it a good stir through, and add an extra splash of reserved pasta water if you feel like you need to.
- Stir in sautéed mushrooms for extra flavor.
- Use pancetta instead of bacon.
- Add leftover grilled chicken for extra protein.
- Finish with fresh basil instead of parsley.
- For more heat, add extra red pepper flakes or a spoonful of chili crisp.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop or in the microwave until heated through. If the sauce has thickened in the fridge, add a splash of milk, cream, or water to loosen it up and bring back its creamy texture.
I don’t recommend freezing this one, as cream-based sauces can separate once thawed and reheated.
Spicy Bacon & Tomato Pasta
Ingredients
- 12 ounces rigatoni or penne pasta
- 6 strips thick-cut bacon chopped
- 3 cloves garlic minced
- 1/3 cup tomato paste
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes plus more for serving
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley for serving
- Extra Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup of the pasta water before draining.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
- Add the garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the tomato paste and red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the tomato paste darkens slightly.
- Pour in the heavy cream and stir until smooth. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken.
- Stir in the Parmesan cheese until melted, then return the bacon to the skillet.
- Add the cooked pasta and toss until evenly coated in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
- Taste and season with salt and black pepper as needed.
- Garnish with fresh parsley, extra Parmesan cheese, and additional red pepper flakes before serving.
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