Creamy tomato pasta with bacon breadcrumbs
Creamy tomato pasta is always a good idea but add crunchy, smoky bacon breadcrumbs and you take it to a whole new level of awesome.
Table of Contents
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Bacon. I used streaky bacon.
- Ciabatta bread.
- Oregano.
- Chilli flakes.
- Parmesan cheese.
- Onion.
- Garlic.
- Tomato puree/passata. Crushed tomatoes can also be used.
- Tomato paste.
- Cream.
- Salt and pepper.
- Spaghetti.
- Make the breadcrumbs: Cube the ciabatta and place in a sheetpan. Add strips of bacon then drizzle with a little olive oil and season with oregano and chilli flakes. Place in the oven and allow to cook for 15-20 minutes until the bread and bacon are crisp. Remove from the oven and allow to cool to room temperature then transfer to a food processor. Pulse until the bread and bacon are broken up into crumbs. Transfer to a bowl and add finely grated Parmesan.
- Make the creamy tomato pasta: In a saucepan sauté the onion and garlic in a splash of olive oil until soft and fragrant. Add the oregano and cook for another 20-30 seconds before pouring in the tomatoes and tomato paste. Bring to a simmer then pour in the cream and season to taste. Allow to simmer for 10 minutes.
- Assemble: Add cooked pasta and a splash of the pasta’s cooking water and toss well. Serve with a generous spoonful of bacon breadcrumbs and fresh basil.
Can I make this in advance?
The breadcrumbs can be made and frozen for up to 3 months. Similarly, the creamy tomato sauce can be made and frozen or kept in the fridge for up to a week in a sealed container.
Tomato pasta recipes
Creamy tomato pasta is always a good idea but add crunchy, smoky bacon breadcrumbs and you take it to a whole new level of awesome.
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Calories: 472kcal
Servings: 4
Ingredients
- 5 strips bacon
- 4 slices ciabatta bread
- 1 tsp oregano
- ½ tsp chilli flakes
- ½ cup Parmesan cheese finely grated
For the creamy tomato pasta
- 1 small onion finely chopped
- 3 garlic cloves crushed
- 1 tsp oregano
- 1 cup tomato puree
- 1 tbsp tomato paste
- 1 cup cream
- salt and pepper to taste
- 500 g (1lb) spaghetti + reserve ½ cup cooking water
Instructions
- Preheat the oven to 200°C/390°F.
- Cube the ciabatta and place in a sheet pan. Add strips of bacon then drizzle with a little olive oil and season with oregano and chilli flakes.
- Place in the oven and allow to cook for 15-20 minutes until the bread and bacon are crisp.
- Remove from the oven and allow to cool to room temperature then transfer to a food processor.
- Pulse until the bread and bacon are broken up into crumbs. Transfer to a bowl and add finely grated Parmesan.
- In a saucepan sauté the onion and garlic in a splash of olive oil until soft and fragrant.
- Add the oregano and cook for another 20-30 seconds before pouring in the tomatoes and tomato paste.
- Bring to a simmer then pour in the cream and season to taste. Allow to simmer for 10 minutes.
- Add cooked pasta and a splash of the pasta's cooking water and toss well.
- Serve with a generous spoonful of bacon breadcrumbs and fresh basil.
Nutrition
Calories: 472kcal | Carbohydrates: 75g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 418mg | Potassium: 540mg | Fiber: 5g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 4mg