Tomato and Bacon Rigatoni

Rigatoni Bacon Garlic Clove Chopped Tomatoes Dried Oregano
  • 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!