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Make This Pasta With Tomatoes, Bacon, and Onions in 10 Ingredients or Less


There’s no Italian dish more ubiquitous than pasta al pomodoro. Despite its status as a classic, we thought it could use a hearty upgrade for all this stormy weather. Inspired by Amatriciana, this winterized sauce features easy-to-find bacon (in place of the traditional guanciale) for added depth and richness. You can use Parmesan instead of pecorino, but we prefer the sharp flavor of the sheep-milk cheese. Serves 4


28-oz can whole peeled plum tomatoes

1 Tbsp olive oil

6 slices bacon (about 13  lb), cut into ½-inch pieces

1 large yellow onion, sliced ¼-inch thick

2 cloves garlic, finely chopped

¼ tsp red pepper flakes

1 tsp kosher salt

1 lb short pasta, such as rigatoni or penne

½ cup grated pecorino Romano


In a blender or food processor, purée tomatoes with their juices until smooth. Set aside.

In a large skillet, heat olive oil over medium heat. Add bacon and cook until browned and crisp. Use a slotted spoon to transfer bacon to a plate.

Cook onions in the bacon fat until softened but not yet golden, about 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Add puréed tomatoes and salt. Return bacon to the sauce and simmer until reduced and jammy, 30-40 minutes.

Bring a large pot of water to a boil. Season generously with salt (you want it to taste like sea water). Cook pasta until just barely al dente. Drain, reserving 1 cup of cooking water. Combine pasta, sauce, and pecorino, and stir 1-2 minutes, adding pasta water a few tablespoons at a time, as needed, to loosen the sauce. Serve with more cheese, if desired.

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