A super easy pasta dish with bacon in a smoky tomato sauce. Jazzed up with cherry tomatoes and Parmesan for a smooth creamy finishing touch. This pasta is anything but boring, in fact it is sensational. Tomato paste and smoked bacon form the base for this sauce, they lend lots of flavor, while the fresh tomatoes add a bright tang. It’s hearty, super delicious and ready in 20 minutes. It can easily be made on a weeknight, but it’s indulgent enough for a date night. Extraordinarily simple and minimalistic, but very satisfying. —Anna Chwistek | Serving Dumplings
(7 oz) pasta, shells or orecchiette
(7oz) smoked bacon bits
(8.8 oz) cherry tomatoes
(1.7 oz) grated Parmesan, more for serving
(2.5 oz) tomato paste
garlic cloves, minced
each: dried oregano, smoked paprika
chopped fresh parsley
red chili flakes, for serving
toasted pine nuts, for serving
In This Recipe
Cook the pasta in a large pot of boiling, generously salted water. Drain, reserving 1 cup of the cooking water.
Heat a large non-stick skillet over medium high heat. Add olive oil and butter. When the butter is melted, add bacon. Cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Add black pepper, cook for 1 minute more. Season with salt, oregano and smoked paprika.
Add cherry tomatoes and garlic, cook about 2 minutes or until the tomatoes start to burst. Press on the back of the tomatoes with a wooden spoon to release their juices and stir to combine. Lower the heat and stir in tomato paste, cook for 1 minute. Add 1/2 cup of the pasta cooking water, bring to a boil.
Toss with pasta and parsley. Remove from heat. Add parmesan, stir until smooth and glossy. Add more cooking water if needed.
Divide pasta among bowls, sprinkle with chili flakes and toasted pine nuts. Serve with extra Parmesan. Enjoy!