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An overhead view of bacon and tomato pasta in a bowl, with a red checker napkin around it. There are ingredients in the picture and a frying pan to the right of the bowl with more cooked pasta inside.

Creamy Bacon and Tomato Pasta With Chilli Flakes

5 from 5 votes
A delicious spicy pasta that is so easy to make. With added cream, this pasta dish has a richness to the sauce that makes it a comforting meal for the whole family no matter which day of the week you serve it. What's more, if you omit the cream and parmesan, you can freeze the sauce for another day too. Making it great as a meal-prepping option.
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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 851kcal
Author: Rebecca Foxley

Ingredients
 
 

  • 1 Small Red Onion
  • 2 Cloves Garlic
  • 150 g Streaky Bacon
  • 1 tsp Chilli Flakes, or to taste
  • 1 tbsp Olive Oil
  • 800 g Chopped Tomatoes
  • 1 tsp Sugar
  • 10 Basil Leaves
  • Sea Salt and Black Pepper , to taste
  • 500 g Dried Pasta
  • 70 g Parmesan
  • 70 ml Double Cream

Instructions

  • Finely slice the red onion and mince the garlic cloves. Set aside.
  • Chop the streaky bacon into small pieces and keep it aside.
  • In a large frying pan over medium heat, warm the olive oil. Add the sliced onion and sauté for 2-3 minutes until it softens.
  • Incorporate the minced garlic and cook for another minute.
  • Add the chopped streaky bacon and sprinkle in the chilli flakes. Cook until the bacon is slightly browned and fully cooked.
  • While the bacon is cooking, chop the basil leaves.
  • Add the chopped tomatoes to the pan along with the sugar and chopped basil leaves. Stir well and season with salt and pepper to your taste.
  • Let the sauce simmer until it thickens slightly. Turn off the heat and keep the sauce in the pan.
  • In the meantime, cook the pasta in salted, boiling water until al dente as per the package instructions.
  • Grate the Parmesan cheese while the pasta is cooking.
  • Once the pasta is cooked, drain it in a colander.
  • Add the grated Parmesan cheese to the pan with the sauce and gently heat it, stirring until the cheese melts.
  • Keep the heat low, pour in the double cream, and carefully stir to combine without curdling.
  • Add the drained pasta to the sauce, tossing everything together until the pasta is evenly coated.
  • Serve the dish with an extra sprinkle of Parmesan cheese and basil leaves while it's hot.

Recipe Notes

  • Fry Bacon Slowly: Medium heat, avoid burning.
  • Flavour Development: Caramelise onions, golden before garlic.
  • Tomato Sauce Simmer: Gently meld flavours, don't rush.
  • Seasoning Balance: Taste gradually, caution with extra salt.
  • Pasta Al Dente: Cook slightly firm, and finish in sauce.
  • Cream Addition: Low heat, incorporate slowly to prevent curdling.
  • Finishing Touches: Toss pasta in sauce over low heat.
  • Rest Before Serving: Allow flavours to meld for a couple of minutes.

Nutrition Estimate

Calories: 851kcal | Carbohydrates: 107g | Protein: 38g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1218mg | Potassium: 934mg | Fiber: 7g | Sugar: 11g | Vitamin A: 845IU | Vitamin C: 21mg | Calcium: 324mg | Iron: 4mg