Tomato Bacon Pasta


This recipe doesn’t require a lot of time but is sure to satisfy your pasta cravings.


-large pot

-cutting board

-large pan


-measuring cups


It tastes best with thin spaghetti, but any type of pasta will be good. Putting your bacon in the freezer for about 30 minutes helps it cut easier.


Author- Malia Kirschman

Yield- 4-6 Servings

Prep time- 15 minutes

Cook time- 20 minutes


-3 tbsp olive oil

-¼ cup red wine

-3 quarts of water

-1 pound thick-cut bacon chopped

-1 cup red onion

-2 cups tomatoes, diced

-3 tbsp garlic minced

-16 ounces spaghetti pasta

-2 tbsp kosher salt

-4 tbsp basil

-1 teaspoon red pepper chili flakes

-¼ cup grated Parmesan

-salt and pepper


1. In a large pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

2. In a large pan over medium heat, around 4, add bacon and sauté until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Sauté for 5 minutes, then deglaze with wine.

3. Drain pasta and add around half of it to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.