This tomato bacon pasta is the kind of comforting and classic pasta dish I make when I want something simple but truly satisfying, any night of the week. Crispy bacon is tossed through a rich tomato sauce with an optional kick of spice and finished with parmesan cheese and butter for a glossy finish. It comes together in under 30 minutes and is guaranteed to hit the spot.
This tomato and bacon pasta looks like those classic tomato pasta dishes you see in the movies. A simple red sauce clinging to the pasta perfectly, just waiting for a fork to twirl. It's a quick Friday night kind of dinner, perfect for the couch with a glass of red wine.
I am generally a team creamy or butter sauce over tomato, but ones like this just hit the spot every time. If you want some more tomato based ideas I have a round up of my favorite tomato pasta recipes you should check out. My biggest advice is to find some really good quality Italian tinned tomatoes, they make a huge difference.
Ingredient notes
Pasta - Any pasta shape will work here but I love spaghetti for this sauce. It feels extra comforting and satisfying.
Bacon - Streaky bacon is best as it has more fat and flavor. The rendered bacon fat creates the perfect base for the sauce.
Paprika - Completely optional but it adds a subtle smokiness that works really well with the bacon.
Red pepper flakes - Also known as chili flakes. Optional too, just add as much or as little as you like depending on your spice preference.
Tomato paste - Usually found in a tube, not to be confused with tomato puree. Cooking it down properly adds lots of richness and depth to the sauce.
Tinned tomatoes - Whole Italian tomatoes are best if you can find them. I like to blitz them first as it creates a thicker, smoother sauce that clings to the pasta nicely.
Butter - Optional but it rounds out the sauce beautifully and adds a lovely glossy finish.
Parmesan - Always grate your own parmesan fresh if possible. Pre-grated parmesan contains additives and won’t melt into the sauce as smoothly.
How to make tomato and bacon pasta
The full method and tutorial video are in the recipe card below. This is a visual overview.
1. Cook the bacon until golden and crisp then remove with a slotted spoon, leaving the bacon fat behind for the sauce.
2. Cook the onion until softened and glassy then add the garlic, red pepper flakes and smoked paprika.
3. Add the tomato paste and cook for 1-2 minutes.
4. Pour in the tomatoes, return the bacon to the pan and gently simmer while the pasta cooks.
5. Add the butter and a splash of pasta water just before pasta is added.
6. Toss the pasta through the sauce with parmesan until the pasta is well coated.
Expert tips for this recipe
- Use good quality tinned tomatoes. It really does make a difference in a simple sauce like this. Whole Italian tomatoes tend to have the best flavor and texture.
- Blitz the tomatoes first. I like to blend the tomatoes before adding them to the pan as it creates a thicker, richer sauce that clings to the pasta nicely.
- Undercook dried pasta slightly. If using dried pasta, cook it for about a minute less than package instructions so it can finish cooking in the sauce and remain al dente.
- Freshly grate your parmesan. Pre-grated parmesan contains anti-caking agents and won’t melt into the sauce as smoothly.
- Adjust the spice to taste. The chili flakes are completely optional so feel free to add more or less depending on your spice preference.
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Common questions
I always look for whole peeled tomatoes as they are better quality than chopped. Italian (particularly San Marzano) are the gold standard but try to find ones that are sitting in a thick puree rather than a watery juice. In the USA, Bianco DiNapoli is a fantastic brand if you can find it.
I prefer streaky bacon, it has enough fat to render down and it just has so much flavor. Use anything you prefer, pancetta would also work.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce. I don't find cooked pasta freezes particularly well.
Some more tomato pasta recipes to try
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Recipe
Easy Tomato Bacon Pasta
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Ingredients
- 150-200 grams bacon, cut into small pieces (see notes)
- ½ onion, finely diced
- 3-4 cloves garlic, finely diced
- ¼ teaspoon red pepper flakes (chili flakes) feel free to use more
- 1 teaspoon smoked paprika
- 1.5 tablespoons tomato paste
- 1 x 400 gram tin whole tomatoes (see notes)
- 1 tablespoon butter
- 25 grams parmesan, finely grated
- ½ cup Italian parsley, finely chopped (optional)
Instructions
- Get a pot of well salted water on to boil so it is ready to cook the pasta when you add the tomatoes to skillet.
- I like to blitz the canned tomatoes in a blender or with a stick blender before starting the sauce. It makes a thicker, richer sauce.
- Heat a drizzle of olive oil in a large skillet over medium heat and cook the bacon until the fat has rendered and the bacon is golden and crisp, around 8–10 minutes.
- Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Add the onion and cook for 4-5 minutes until softened and glassy. Add the garlic, red pepper flakes and smoked paprika and cook for another minute.
- Add the tomato paste and cook for a minute.
- Pour in the tomatoes and return the bacon to the pan and gently simmer for 10 minutes while you cook your pasta.
- When your pasta is just about done, add the butter and ¼ cup of pasta water into the sauce and mix in well.
- Add the cooked pasta along with the parmesan and toss continuously over low heat until the sauce coats the pasta evenly. Add more pasta water if needed.
- Serve with the Italian parsley if using and extra parmesan cheese on top.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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