Hearty bits of bacon in a savory sauce make this dish sing.
Rigatoni with Bacon-Tomato Sauce
Serves: 4 servings
Ingredients
- 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
Instructions
- 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.
- Add shallot and garlic to drippings; cook over medium heat, stirring occasionally, until softened and fragrant, about 2 minutes.
- 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.
- Stir in remaining bacon. Serve immedately with basil and cheese.
