Rigatoni with Bacon, Tomatoes, and Peas
3/4 pound rigatoni or other short pasta
4 slices bacon, chopped
1 small onion, chopped
3 cloves garlic, chopped
salt and pepper
1 pound tomatoes, cut into bite-size pieces
10 oz. package frozen peas
1 oz. parmesan, grated (about 1/4 cup)
Cook the pasta according to the package directions, reserve 1 cup of the cooking water; drain.
Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until beginning to crisp 6-8 minutes. Add the onion, garlic, and 1/4 tsp. each salt and pper. Cook, stirring occasionally, until the onion is soft, 6-8 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, 8-10 minutes. Add the peas and cook until warmed through, 3-4 minutes.
Add the pasta, parmesan, and 1/2 cup of the cooking water to the sauce and toss to coat. (Add more cooking water as needed to loosen the sauce.)
Serve topped with additional parmesan.
This recipe was in the June edition of Real Simple. When I saw it I knew it would be great for a quick dinner night. This ended up being one of the best pasta dishes I’ve made in a long time. It was simple, tasty and best of all quick. Note: I made this with turkey bacon but pork bacon will be even better I’m sure!