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This easy spicy bacon tomato pasta recipe has a gorgeous creamy tomato sauce with fresh basil and parmesan! The heat cuts through the richness and gives it a warm kick.
Try my Best Penne alla Vodka or Easy Pink Sauce Pasta next.
Why you’ll love it
My readers can’t get enough of pasta recipes with a lingering zing like this Spicy Italian Sausage Pasta! Since bacon makes everything better, it was only a matter of time before I came up with this spicy bacon pasta. The rose sauce (creamy tomato) is very simple.
The crushed red pepper flakes make it gently spicy but not super fiery, if ya know what I mean. You can definitely customize it to your tastes. Garlic and a touch of white wine make the tomato sauce special, and true to S&L form, it’s ready in just 30 minutes!
What you’ll need
- Pasta – I like penne, but any shape is good
- Bacon – I recommend thick cut
- Onion and garlic – sweet onions are my favorite
- Dry white wine – for a touch of elegance
- Tomato paste – the double concentrated kind in a tube is my go-to
- Heavy cream – it gives that luxurious texture
- Italian seasoning – this blend of dried herbs comes in one jar
- Red pepper flakes – to bring the heat!
- Parmesan – always grate your own for best meltability/taste
- Basil – a pop of herbaceousness to complement the tomatoes
Pro tip
As always, use a white wine that you’d actually enjoy drinking, not cooking wine, which is salty and generally poor quality. Grab a bottle of sauvignon blanc or pinot grigio to maximize the flavor!
How to make spicy bacon tomato pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta. Fry the cut-up bacon until crispy. Transfer it to a plate, leaving some of the fat in the skillet. Sauté the onion until softened. Stir in the garlic and white wine, and let it bubble. Add in the tomato paste, cream, Italian seasoning, and crushed red pepper.
Stir the sauce until smooth and thickened up somewhat. Stir in the cooked bacon pieces and fresh basil. Remove from the heat, and stir in the parmesan. Toss with the drained pasta, and give it a taste. Season with salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- If you’re like me and like prepping ingredients beforehand, these cute colorful pinch bowls make it easy.
- Easily cut up the bacon with kitchen shears and fry it up in this cast iron skillet.
- Grate the parmesan with a Microplane zester.
Substitutions and variations
- I do not recommend subbing the cream for something lower fat. It may curdle due to the acidity of the tomatoes, and you will end up with a thinner and more watery sauce.
- I love the flavor the white wine adds, but you can use chicken broth if needed.
- You could also make my Spicy Tomato Gnocchi with Bacon instead, or try my Creamy Bacon Tomato Pasta for a non-spicy version with fresh tomatoes.
What to serve with spicy bacon pasta
- I’m pretty much never not going to suggest my Extra Cheesy Garlic Bread with pasta! Delicious.
- And a Caesar salad works too using my world-famous (ok, not quite) 10-Minute Caesar Salad Dressing and Garlic Parmesan Croutons.
- Or get creative with my Beet and Spinach Salad or Easy Three Bean Salad.
Leftovers and storage
- Store leftovers of this pasta for 3-4 days in the fridge.
- Reheat slowly over a low heat on the stove, and I recommend that you boil fresh pasta if you know you’ll have lots of leftover sauce.
- This isn’t freezer friendly due to the dairy.
If you made this spicy tomato bacon pasta recipe, please leave a star rating and review below! I’m excited to hear from you. Or tag me on Instagram!
Spicy Bacon Tomato Pasta
Ingredients
- 8 ounces uncooked pasta
- 4 strips thick-cut bacon
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/4 cup dry white wine
- 1/4 cup tomato paste double concentrated
- 1 cup heavy/whipping cream
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes or to taste
- 1/2 cup freshly grated parmesan cheese
- 1 small handful fresh basil sliced thin
- Salt & pepper to taste
Instructions
- Boil a large, salted pot of water and cook your pasta al dente according to package directions.
- Cut the bacon into small pieces (kitchen shears make this easy), add it to a skillet, and cook over medium-high heat until crispy. Transfer the bacon to a paper towel lined plate and leave about 2 tablespoons of the bacon fat in the pan.
- Reduce the heat to medium and sauté the onion until softened (about 5-7 minutes).
- Stir in the garlic and white wine, and let it bubble for about 30 seconds.
- Add in the tomato paste, cream, Italian seasoning, and crushed red pepper flakes. Stir until the sauce is smooth, and let it cook for about 5 minutes or until it's thickened up a bit.
- Stir in the cooked bacon and basil.
- Take the skillet off the heat and stir in the parmesan cheese.
- If the sauce has become too thick, thin it with a little bit of the hot pasta water prior to draining it. Drain the cooked pasta, add it to the skillet, and toss. Season with salt & pepper as needed and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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