Hot Tomato and Bacon Pasta

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Like any true southern boy worth his grits, I love bacon. I’ve been known to eat it on cupcakes, and will devour some Praline Bacon from one of my favorite caterers, Incredible Edibles.  I’ve even been known to grab a snack of the chicken-fried bacon ( I know, I know… don’t scold me about my cholesterol), so when my wife came home with a new bacon recipe, I couldn’t wait to put my spin on it and share it with y’all!  This side dish is so good, I bet you could grill up some chicken, toss it in, and make it a meal.

Ingredients

  • 1/4 pound bacon
  • 1 tbsp vegetable oil
  • 1 lg onion, chopped
  • 3 garlic cloves, minced
  • 14.5 oz diced tomatoes
  • salt to taste
  • 1 lb bowtie pasta, cooked to package directions

Directions

  1. Fry the bacon to crispy.
  2. Reserve 2 tbsp of bacon grease in the pan and add 1 tbsp vegetable oil.
  3. Saute the onion in the oil until translucent.
  4. Add the garlic, tomatoes, and salt to taste.
  5. Simmer for 20 minutes.
  6. Crumble bacon and mix into sauce.
  7. Toss with cooked pasta.
Hot Tomato and Bacon Pasta
 
Prep time
Cook time
Total time
 
Ingredients
  • ¼ pound bacon
  • 1 tbsp vegetable oil
  • 1 lg onion, chopped
  • 3 garlic cloves, minced
  • 14.5 oz diced tomatoes
  • salt to taste
  • 1 lb bowtie pasta, cooked to package directions
Instructions
  1. Fry the bacon to crispy.
  2. Reserve 2 tbsp of bacon grease in the pan and add 1 tbsp vegetable oil.
  3. Saute the onion in the oil until translucent.
  4. Add the garlic, tomatoes, and salt to taste.
  5. Simmer for 20 minutes.
  6. Crumble bacon and mix into sauce.
  7. Toss with cooked pasta.
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Comments

  1. I’ve tried this recipe and it is wonderful !!!!!!

  2. Abby Cole says:

    This was a staple meal growing up in the 80’s. We were very poor so we didn’t always have bacon but of course had the drippings! Whenever I miss home I whip up a batch of macaroni and tomatoes and life is good again! Your recipe is a great way to fancy it up for decent company…LOL THanks

  3. Music City Missy says:

    I never thought of it this way. I had never made macaroni & tomatoes until I got married and my husband requested it since his mom made it. Now he says mine is better than mom’s by far.

    I make a pappa e pomodoro soup and use good ole American bacon in lieu of pancetta. I bet taking a few tips from the soup would also be great with this pasta dish – a little fresh basil, a dollop of marscapone and a twist I learned from a restaurant here – take some good bread with a chew (I use the baguetts from Costco) and tear the inner part into nice size crumbs. Toss with melted butter and toast. Use to top pasta dishes – adds a wonderful crunch to counter the softness of the pasta.

    In fact, this might be supper tonight now.

  4. I’ve made versions of this… Delicious! I use olive oil instead of veggie oil, plus toss in some of whatever fresh herbs I have at hand.

  5. I make something similar but add a bit of jalapeno, cilantro and leftover chicken.

  6. YUM! I first found a bacon pasta like this at one of my favorite Italian restaurants. Was a little icked-out at first, but then I tried it and LOVE it. Make it all the time.

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