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A plate of Tomato Bacon Pasta topped with fresh herbs and grated cheese sits on a woven placemat, with a glass of white wine, extra cheese, herbs, and red pepper flakes on the side. Silverware and a napkin are nearby.

Tomato Bacon Pasta

by Namiko Hirasawa Chen
This Tomato Bacon Pasta is a fast, satisfying weeknight dish made with pantry staples and ready in about 30 minutes. Smoky bacon, sweet onions, and canned tomatoes simmer into a bold and savory sauce—no cream needed.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2

Ingredients

  • 8 oz spaghetti (4 oz, 113 g per serving)
  • 4 slices applewood smoked bacon (or pancetta; 5 oz, 140 g)
  • 1 can whole peeled or crushed tomato and juice (14.5 oz, 411 g per can; whole, diced or crushed)
  • ½ onion (medium)
  • 2 cloves garlic (minced or pressed)
  • ½ tsp red chili pepper flakes (to taste)
  • 1½ Tbsp Diamond Crystal kosher salt (for boiling spaghetti, plus more to taste)
  • freshly ground black pepper (to taste)
  • 1 Tbsp extra virgin olive oil
  • few sprigs parsley
  • ¼ cup Parmigiano-Reggiano or Parmesan cheese (or Pecorino Romano; freshly grated)
US Customary - Metric

Instructions

  • Gather all the ingredients.
    A wooden surface displays all the essentials for Tomato Bacon Pasta: bacon slices, dry spaghetti, canned diced tomatoes, grated cheese, olive oil, garlic cloves, parsley, onion, salt, pepper, and red pepper flakes in small bowls.

To Prepare the Ingredients

  • Finely dice ½ onion: Place it cut-side down and make ¼-inch horizontal cuts toward the root, then vertical cuts, and finally slice crosswise for an even dice.
    A sequence showing hands chopping an onion for Tomato Bacon Pasta: first slicing the onion in half, then making vertical cuts, and finally dicing it into small pieces on a wooden cutting board.
  • Cut the leaves off a few sprigs parsley and finely chop them. Set aside for garnish.
    Two images: On the left, hands trim stems from fresh parsley on a wooden cutting board; on the right, hands finely chop parsley leaves to garnish a savory Tomato Bacon Pasta.
  • Cut 4 slices applewood smoked bacon into ¼-inch pieces. Mince the garlic or use a garlic press.
    Two side-by-side images show hands slicing bacon on a wooden cutting board: the left shows cutting whole strips, while the right shows prepping bacon pieces—perfect for recipes like Tomato Bacon Pasta.

To Cook

  • Bring a large pot of water to a boil. Add 1½ Tbsp Diamond Crystal kosher salt and 8 oz spaghetti. Cook until al dente, about 1 minute shy of fully cooked. While it's cooking, prepare your sauce (skip ahead below) so it's ready for the pasta.
    When the pasta is ready, reserve ¼ cup cooking water. Drain the spaghetti and set aside; alternatively, if you time your sauce prep right, you could transfer the spaghetti from the pot to your tomato bacon sauce with tongs.
    Nami's Tip: Be sure to undercook the pasta slightly, as it will continue to cook when added to the sauce.
    Side-by-side images: On the left, salt is added to a pot of boiling water. On the right, uncooked spaghetti for a tomato bacon pasta is placed into the pot as it begins to soften in the boiling water.
  • While the pasta is cooking, heat a skillet on medium heat. When it's hot, add 1 Tbsp extra virgin olive oil and 4 slices applewood smoked bacon. Cook until just browned, about 3–5 minutes.
    A hand pours olive oil into a stainless steel pan on a stovetop (left), and diced bacon is sautéed for Tomato Bacon Pasta in the pan as a wooden spatula stirs (right).
  • When the bacon is crispy on the edges, add the onion.
    Two side-by-side photos show a metal frying pan on a stove. The left image has sliced bacon cooking, and the right shows chopped onions added—both being stirred with a wooden spatula, making the base for a delicious tomato bacon pasta.
  • Mince 2 cloves garlic (I use a garlic press) and add it to the pan along with ½ tsp red chili pepper flakes. Reduce the heat to medium low and cook, stirring frequently, until translucent.
    Two side-by-side photos show bacon and chopped onions sizzling in a skillet for Tomato Bacon Pasta. In the first, minced garlic is added; in the second, red pepper flakes are sprinkled as a wooden spatula rests in the pan.
  • Add freshly ground black pepper and 1 can whole peeled or crushed tomato and juice.
    A side-by-side comparison shows bacon and onions being stirred in a pan on the left, and chopped tomatoes added to the mixture on the right—the perfect start for a hearty Tomato Bacon Pasta, both mixtures cooking together on the stove.
  • Add ¼ cup pasta cooking water to the sauce and stir. Simmer, uncovered, for 5 minutes or until slightly thickened. Taste and season with more salt and black pepper, as needed.
    Nami's Tip: Make sure the sauce has good strong flavor, as adding the pasta will dilute the taste a bit.
    Split image: On the left, a hand places a glass bowl over a pot of boiling water; on the right, water is poured from a measuring cup into a pan of bacon and tomatoes for Tomato Bacon Pasta, being stirred with a wooden spatula.
  • Transfer the spaghetti to the sauce and toss to coat.
    Nami's Tip: The pasta will continue to cook here, which is why we undercook it a bit in the boiling water.
    Two images side by side: cooked spaghetti is added to a skillet of savory Tomato Bacon Pasta sauce with pieces of meat, then stirred together with tongs over a stovetop.
  • Sprinkle in some of the chopped parsley and toss.
    Two images side by side show Tomato Bacon Pasta in a pan with chopped tomatoes and herbs. In the left image, a hand uses tongs to add fresh herbs; in the right image, the ingredients are mixed together.

To Serve

  • Serve on individual plates. Top with ¼ cup Parmigiano-Reggiano or Parmesan cheese and the remaining chopped parsley.
    A person serves Tomato Bacon Pasta onto a dark plate using tongs; next to it, a close-up of the plated spaghetti garnished with herbs and grated cheese.

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.

Notes

This recipe comes from my blogger friend, Katherine Martinelli. Back in 2012, when I first published this post, it was common for food bloggers to cook a friend’s recipe and feature their blog by sharing it.

Nutrition

Calories: 714kcal, Carbohydrates: 96g, Protein: 23g, Fat: 27g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 324mg, Potassium: 800mg, Fiber: 6g, Sugar: 9g, Vitamin A: 889IU, Vitamin C: 31mg, Calcium: 109mg, Iron: 4mg
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