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Creamy Bacon One Pot Rigatoni
40 minServes 4Nutri-Score C€€
C
40 min
40 minCreamy Bacon One Pot Rigatoni
what you need
Ingredients
rigatoni (dried)Grains400 g
bacon (diced)Meat200 g
chicken broth (hot)Pantry700 ml
creamDairy200 ml- sun-dried tomatoes (sliced)Pantry80 g
tomato paste (tablespoons)Pantry2 pieces
parmesan cheese (finely grated)Dairy60 g
dry white wineBeverages120 ml
onion (finely chopped)Produce1 piece
garlic (cloves, minced)Produce3 pieces
chili flakesSpices1 g
saltSpices3 g
black pepper (freshly ground)Spices2 g
fresh basil (leaves torn)Produce10 g
per serving
Nutrition
634kcal
- Carbs
- 80 g
- Proteins
- 20 g
- Fat
- 26 g
what you’ll use
Tools
Dutch oven
Grater
Wooden spoon
step by step
Method
- Step 1
Crisp the bacon
- Heat the Dutch oven over medium heat and add the diced bacon.
- Fry until golden and crisp, then set a little bacon aside for serving if you like.
- Step 2
Soften onion and garlic
- Add the chopped onion to the bacon fat and cook until translucent.
- Stir in the minced garlic, chili flakes and tomato paste and cook until fragrant.
- Step 3
Deglaze with wine
- Pour in the dry white wine and scrape up the browned bits.
- Let it reduce until almost evaporated.
- Step 4
Add tomatoes and pasta
- Stir in the sliced sun-dried tomatoes.
- Add the rigatoni and hot chicken broth, season with salt and pepper.
- Bring to a simmer and cook, stirring regularly, until the pasta is al dente and the liquid is mostly absorbed.
- Step 5
Make it creamy
- Lower the heat and pour in the cream.
- Stir in the grated parmesan until melted and the sauce is glossy.
- Step 6
Finish and serve
- Taste and adjust the seasoning.
- Scatter over the fresh basil and the reserved bacon and serve straight from the pot.