This simple pasta recipe straight out of Italy combines tomato sauce, black pepper, and bacon for a simple but unforgettable meal!
16 oz pasta of choice (fresh bucatini or rigatoni recommended)
8 oz thick cut plain bacon, diced into 1/2 inch pieces
2 15 oz cans of tomato sauce (or 3 cups of your favorite marinara)
1/2 tsp kosher salt
1/2 tsp garlic powder
1 tbsp tomato paste
1/3 cup grated parmesan
1 tsp freshly ground black pepper
Parmesan for serving
Black pepper for serving
In a large saucepan, cook bacon over medium heat until crispy and fat is rendered. Remove to a paper towel lined plate. Wipe the pan out with a paper towel.
In the same saucepan, bring the tomato sauce to a simmer over low heat. Add kosher salt, garlic powder, and tomato paste. Taste and adjust seasoning as desired.
Add the cooked bacon, parmesan, and black pepper to the sauce. Let simmer gently until cheese is melted. Taste and adjust seasoning.
Cook pasta according to package instructions to very al dente. Reserve 1/3 cup pasta water before draining.
Add the pasta water to the sauce and stir to combine. Add the cooked but al dente pasta to the sauce immediately and toss in the sauce. Continue cooking until sauce is well coated.
Remove from heat and serve with additional parmesan and black pepper.
- Use a sturdy pasta, like bucatini or rigatoni. Nothing “wimpy” like angel hair!
- Use a thick cut bacon. Ask your butcher to cut you some or give you ends and pieces!
- Use plenty of black pepper, don’t be afraid!