Can I use a different type of pasta?

You can! Any short pasta will work - ziti, penne, even elbows. You want something substantial that will work with the chunky sauce.

Can I use fresh tomatoes instead of canned?

You can, if you are up for a little more time with this recipe. Use about about 2 pounds of ripe fresh tomatoes. Peel them if you want (for a smoother sauce), then chop them into small pieces. Cook the tomatoes a little longer than canned tomatoes—usually 10–15 extra minutes—to help them break down and concentrate their flavor.

Can this recipe be made ahead of time?

You can! Make the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. For the best texture, store the cooked bacon separately so it stays crisp. When you are ready to serve, reheat the sauce gently on the stovetop, cook up the pasta, and combine everything just before serving.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Tomato Bacon Pasta That Comes Together in Just 25 Minutes

Name: Pasta with Tomato Bacon Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 pound orecchiette pasta (or any other pasta will do!); 8 strips of bacon, cut into bite sized pieces; Two 14 ounce cans diced tomatoes, with juice; 1/2 cup chopped fresh parsley; 2 tablespoons butter; Salt and fresh ground pepper to taste

Pasta with Tomato Bacon Sauce

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Make this easy pasta with tomato bacon sauce in just 25 minutes! Crispy bacon, tomatoes, butter and parsley create an easy flavorful dinner.

Author: Kate Morgan Jackson
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

1/2 pound orecchiette pasta (or any other pasta will do!)
8 strips of bacon, cut into bite sized pieces
Two 14 ounce cans diced tomatoes, with juice
1/2 cup chopped fresh parsley
2 tablespoons butter
Salt and fresh ground pepper to taste

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Instructions

Bring a large pot of water to boil and salt it well. Add pasta and cook according to package directions. Save 1/2 cup of pasta water before draining.
While the pasta is cooking, cook the bacon in a large deep skillet over medium high heat until crispy. Scoop out the bacon and drain on paper towels, leaving the drippings in the skillet.
Reduce heat to low, and carefully add both cans of tomatoes to the skillet. Simmer over low heat for about 5 minutes.
Add drained pasta to the tomatoes, along with parsley, butter and cooked bacon. Stir until well combined and heated through. Thin the sauce with a little pasta water if you want it a little looser.
Divide among heated bowls and serve!

Notes

- Pasta: We love orecchiette pasta for this recipe because it is so good at holding the chunky sauce, but any short pasta will work.

- Canned tomatoes: We like regular plain diced tomatoes, but if you want to use the kind that are flavored with garlic or other ingredients, go for it!

- Bacon: We like thick cut bacon for this recipe – it has a hearty texture and gives off more substantial drippings.

Find it online: https://www.framedcooks.com/pasta-tomato-bacon-sauce/