Rigatoni with Bacon-Tomato Sauce
Serves: 4 servings
  • 3 slices thick-cut center-cut bacon, chopped
  • ¼ cup minced shallots
  • 5 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1½ cups vegetable broth
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 2½ cups rigatoni pasta
  • Fresh basil and grated fresh Parmesan cheese, to serve
  1. In a medium nonstick skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, 4 to 5 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  2. Add shallot and garlic to drippings; cook over medium heat, stirring occasionally, until softened and fragrant, about 2 minutes.
  3. In a 5- to 6-quart slow cooker, stir together shallot mixture, half of bacon, tomato sauce, broth, salt, and red pepper. Cover and cook on low for 6 hours. Stir in rigatoni; increase heat to high. Cover and cook until rigatoni is fork-tender, 15 to 25 minutes.
  4. Stir in remaining bacon. Serve immedately with basil and cheese.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/rigatoni-bacon-tomato-sauce/