Tomato and Bacon Rigatoni
-
Cook the rigatoni pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
-
In a large pan, cook the bacon over medium heat until crisp. Remove bacon from the pan and drain on paper towels. Crumble or chop into bite-sized pieces.
-
In the same pan, add olive oil. Sauté the minced garlic until fragrant.
-
Pour in the Chopped tomatoes and season with salt, pepper, and dried oregano. Simmer for 10-15 minutes, allowing the flavors to meld.
-
Stir in the cooked rigatoni and let it cook in the tomato sauce for a few minutes until heated through.
-
Add the crumbled bacon back into the pan, reserving a bit for garnish.
-
Serve the Tomato and Bacon Rigatoni hot, garnished with fresh basil and the reserved crumbled bacon. Enjoy!