Rigatoni with sundried tomatoes and bacon, fresh basil leaves, chilli flakes and a handful of parmesan to top it off. Perfect for a chill night !
What's in rigatoni with sun-dried tomatoes and bacon?
Full list of ingredients on recipe card below
- Rigatoni: Who doesn't love a big bowl of pasta? These tube-shaped noodles are perfect for scooping up all that delicious sauce. Plus, they're just fun to eat!
- Sun-dried tomatoes: These little bursts of flavor pack a big punch. They add a sweet, tangy, and slightly chewy texture to the sauce that pairs perfectly with the salty bacon.
- Parmesan cheese: Ok it's a classic move but it adds a nutty, salty flavor that perfectly complements the other ingredients.
- Dry white wine: We use it to deglaze the pan after frying the bacon, which means it helps to lift up all those delicious browned bits on the bottom of the pot. It adds a subtle tangy flavor to the sauce.
- Bacon: Let's be real, bacon makes everything better. It adds a smoky, salty flavor to the sauce that pairs perfectly with the other ingredients.
- Chili flakes: A pinch of chili flakes adds a subtle kick to the sauce without overpowering the other flavors.
- Burrata (optional): This creamy Italian cheese is a decadent addition to the dish. It's added on top of the finished pasta and melts into the sauce, adding a luxurious texture and rich flavor.
HOW DO WE MAKE THIS ONE-POT ?
Full instructions in the recipe card below
- To get started, fry the bacon in a pot until crispy, allowing fat to render down.
- Secondly, add onion, garlic, sun-dried tomatoes, and chili flakes and cook until onion is translucent.
- Then, add tomato paste and fry for 2 minutes. Pour in wine and deglaze, simmer until paste thickens.
- In a fourth step, add chicken broth, cream, and pasta.
- Fifthly, simmer with lid on until pasta is al dente.
- To end, stir in parmesan and basil, adjust seasoning to taste.
More delicious pasta recipes
This comforting one pot pasta is a must. Sun dried tomatoes and bacon make the sauce gorgeous. Perfect for a chill night !
8 oz - 225g uncooked rigatoni
1 ½ cups - 360 ml chicken broth
1 cup - 240 ml double cream
2 oz - 55g sun-dried tomatoes, finely chopped
2 tbsp - 30g tomato paste
1 oz - 30g grated parmesan cheese
1 ½ oz - 40 ml dry white wine
5 oz - 150g bacon
½ medium onion, finely chopped
2 cloves garlic, finely chopped
10-15 fresh basil leaves
½ tbsp - 2g chilli flakes
salt & pepper, to taste
- Start by cooking the bacon in a large pot over medium heat. Fry it gently until it becomes crispy, allowing the fat to slowly render down. This should take a few minutes.
- After frying the bacon, add in the chopped onion, garlic, sun-dried tomatoes, and chili flakes. Cook until the onion becomes translucent, which usually takes about 4-5 minutes.
- Next, add the tomato paste and fry it for 2 minutes. This step is important as it helps to sweeten the tomato paste. Then, pour in the white wine to deglaze the pan. Let it simmer for a couple of minutes or until the paste thickens again.
- Now, pour in the chicken broth and double cream. Add the uncooked rigatoni pasta and bring everything to a gentle simmer. Reduce the heat to low-medium, cover with a lid, and cook while stirring occasionally. If the sauce thickens too quickly before the pasta is cooked, add hot water a little at a time until the pasta reaches al dente consistency, and the sauce thickens to your liking.
- Once the pasta is cooked, turn off the heat and stir in the grated parmesan cheese and fresh basil leaves. Taste the dish before adding additional salt and pepper, as the bacon and chicken broth are already salty.
- Serve and enjoy your delicious pasta dish. Bon appétit!
- It is important to leave the lid on during cooking (while stirring occasionally) so that the water does not evaporate and the pasta can soak in.
- If you have a burrata, simply open it on top of the pasta just before serving to add a wonderful touch of freshness.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Pasta
- Method: one-pot
- Cuisine: US
Keywords: bacon, sun-dried tomatoes, comfort food