Bacon Tomato Pasta

Miranda | My Anosmic Kitchen

This easy creamy bacon tomato pasta is the perfect dinner for busy weeknights. With no onion or garlic, it cuts the prep and cooking time down and the entire recipe, takes 20 minutes or less!

Quick and easy pasta recipes can ease the stress of what to make for dinner, especially when you're busy and tired. This creamy pasta is made with the least amount of effort and it's a meal that everyone can enjoy. Win win!

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Cook Time 20

Total Time 20

Ingredients

400 g / 14 oz fusilli pasta or any other. Approximately 4 cups 80 to 100g per person
2 tbsps of olive oil or unsalted butter
500 g / 17.5 oz diced bacon 1 pkt of 250 / 8.8 oz or 1 bundle of 500grams
2 x 250ml of cream
500 ml of tomato passata box or bottle is fine
¼ cup of white wine optional and you can use reserved pasta water
salt for the pasta water
pasta water reserve 1 cup, an extra half cup if not using white wine
fresh black pepper to serve
¼ cup parmesan cheese

Instructions

Start With Cooking The Pasta
Bring a large pot of water to the boil, add salt and cook the pasta to al dente. Drain and set aside.
400 g / 14 oz fusilli pasta or any other. Approximately 4 cups, salt for the pasta water
Cook The Bacon
In a large skillet (the pasta will go in here later) or non stick pan, add 2 tablespoons of olive oil to heat and cook the bacon. Cook the bacon on high heat first to brown, and then drop the heat to medium so that it can render. If your pan goes a little brown on the inside while cooking the bacon, add a ¼ cup of white wine gradually to deglaze the pan. (It takes under a minute). If you don't want to use wine, continue without and move onto the sauce.
Quick Note: You can use splashes of pasta water to deglaze instead of wine.
2 tbsps of olive oil or unsalted butter, 500 g / 17.5 oz diced bacon, ¼ cup of white wine
Make The Creamy Sauce
If you did add wine, let is first all cook off, it takes a minute or so and then pour in the passata. Stir-in the passata and then pour in ¾ of the cream. Mix and season with fresh black pepper.
2 x 250ml of cream, 500 ml of tomato passata
Add The Cooked Pasta
Add the cooked pasta and fold it all in. Use the remaining cream and reserved pasta water to create more of a sauce.
pasta water
Garnish
Add a sprinkle of parmesan cheese and fresh black peppper.
fresh black pepper to serve
Serve
Serve with parmesan cheese and fresh basil or fresh parsley.
¼ cup parmesan cheese

Notes

Cooking the pasta: You need a large pot that will fit the pasta comfortably because pasta needs to circulate while cooking to avoid sticking which happens for many reasons in a small over-filled pot.

Salt: No salt is added to the sauce because we have salt in the bacon and salted pasta water. Consider and taste for salt before adding.

Liquid: Substitute the white wine for reserved pasta water.

Serving later: Keep the remaining cream and pasta water to 'revive' the pasta if you're only serving hours later. The liquid can also be kept in the fridge and used the next day for any left-overs.

Nutrition

Serving: 1personCalories: 573kcalCarbohydrates: 51gProtein: 31gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gCholesterol: 0.4mgSodium: 1502mgPotassium: 571mgFiber: 11gSugar: 5gVitamin A: 454IUVitamin C: 11mgCalcium: 106mgIron: 3mg

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