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Spicy Rigatoni with Bacon and Tomato Sauce

October 1, 2010

Here’s a pasta to wake up your taste buds.  Great flavors from the garlic, bacon, red pepper flakes and fresh basil.  Add more 0r less garlic and red pepper if you like it hotter or a bit milder.  This recipe I would call middle of the road “medium-hot”, but I do like spicy.  Another fast and simple pasta for a weekday night and you can eat in about 30 minutes.

Spicy Rigatoni with Bacon and Tomato Sauce


  • 3 T. Olive Oil
  • 3 Garlic Cloves (thinly sliced)
  • 1/2 lb. Bacon (cut in 1″ pieces)
  • 2 Cans Fire Roasted Tomatoes (15 oz. ea.)
  • 1 t. Dried Chili Flakes
  • Salt
  • Freshly Ground Pepper
  • 1 lb. Rigatoni
  • 12-15 Fresh Basil Leaves (shredded)
  • 1/2 C. Romano (freshly grated)
  • Addl. Basil Leaves (for garnish)


  1. Heat the oil and garlic in a large pan over medium low heat
  2. Cook until the garlic is beginning to color, drain most of the oil out of the pan
  3. Add the bacon and cook until browned (not quite crispy), drain off excess fat but retain about 2 T.
  4. Stir in the tomatoes and chili flakes
  5. Season with salt and pepper
  6. Bring to a boil and then simmer (about 20 minutes)
  7. Cook the Rigatoni in salted water until al dente
  8. Drain and add to the tomato mixture
  9. Add the basil and toss well
  10. Serve on a heated pasta plates and garnish with addl. basil and Romano

(Serves 4-6)

Adapted from

3 Comments leave one →
  1. October 6, 2010 23:22

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  2. October 3, 2010 05:51

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