This bacon tomato pasta is simply brimming with flavor and couldn't be easier to make. With crispy bits of bacon and a rich tomato sauce, it's going to become an absolute favorite easy dinner in your home.

Make sure you try my Cheesy Chicken Pasta and Creamy Steak Pasta next!

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This is, without a shadow of a doubt, the best thing that has ever come from a pack of bacon.

It has everything from crispy bacon to an herb-and-wine-based tomato sauce that will make you go for seconds in a heartbeat.

It's somewhat inspired by the classic Amatriciana recipe but made weeknight-friendly.

I kept true to tradition and used bucatini pasta, but I've also made it countless times with spaghetti, and it's absolutely lush either way.

Why you'll love this bacon tomato pasta

You can have it on the table in just 30 minutes, perfect for those hectic weeknights!
It tastes like something you'd have in a restaurant
Even picky eaters will love it!

What you'll need

Bacon - I use regular bacon in this recipe, but you can use smoked if you like.

Tomato paste + crushed tomatoes - This combo gives the sauce that rich tomato finish. Use the best-quality crushed tomatoes you can, because it really makes a difference.

Pasta - Bucatini, spaghetti, linguine or pappardelle are all excellent choices for this sauce.

Shallot - A bit milder than onion, it gives the sauce a nice sweetness.

Garlic - As always, measure with your heart!

Fresh thyme - For a bit of a herby note.

Red chili flakes - This is optional, so you can skip it if you don't want the sauce to have a kick.

White wine - Any dry white wine, like Sauvignon Blanc or Pinot Grigio, works great.

I recommend using it because it gives the sauce a restaurant-like finish, but if you don't cook with wine, use the same amount of low-sodium chicken broth instead.

Parmesan - The perfect cheesy finish for a perfect bowl of pasta!

Pro tip

Add a pinch of sugar with the crushed tomatoes if you think the brand you're using is too acidic.

How to make bacon and tomato pasta

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Cook the pasta in boiling water according to package directions. Reserve 1 cup of pasta water before draining.

Meanwhile, fry the bacon for 2-3 minutes in a splash of olive oil. Add the shallot and garlic and cook until translucent, then stir in the tomato paste, fresh thyme and red chili flakes.

Pour in the dry white wine and cook for 1-2 minutes, then add the crushed tomatoes. Lower the heat and simmer for 5 minutes.

Toss the cooked pasta with the sauce, adding a splash of pasta water if needed. Stir in the grated Parmesan, adjust the seasoning and serve immediately.

Substitutions and variations

Cubed pancetta works great in this recipe instead of bacon.
If you don't have fresh thyme, use 1 teaspoon of Italian herbs mix instead.
You can add some extra veggies if you like, such as mushrooms or a handful of baby spinach.

Expert tips for the best bacon and tomato pasta

The bacon and Parmesan both bring quite a bit of saltiness to the sauce, so only add extra salt at the end.
DO NOT forget to save the pasta water! You'll most likely need at least a splash to loosen the sauce. The starch in that water is what makes the sauce glossy and helps it cling to the pasta.
Don't rush the simmering step. You don't want it to be too watery; it needs to be nice and thickened.

Leftovers and storage

This is a dish best served immediately. If you do have any leftovers, they will keep well for up to 3 days in an airtight container in the fridge.
Reheat the pasta gently on the stovetop, adding a splash of water or low-sodium chicken broth to loosen it up.
I don't recommend freezing this pasta dish.

More easy chicken pasta recipes

If you've tried this bacon tomato pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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