Pasta with Bacon Sauce

    30 minutes

    This is a delicious tomato-based pasta sauce with a little heat from fresh chilli. The key to this recipe is fresh ingredients and a healthy appetite!

    16 people made this

    Serves: 4 

    • 500g penne
    • 6 rashers bacon
    • 1/2 teaspoon chopped garlic
    • 1 red onion, chopped
    • 2 tablespoons olive oil
    • 1 green chilli, diced
    • 3 tomatoes, chopped
    • 1/2 cup grated Parmesan cheese
    • 4 leaves fresh basil
    • 2 tablespoons grated Parmesan cheese

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large pot with boiling salted water cook penne until al dente. Drain well.
    2. Meanwhile, in a medium frypan cook the bacon until mostly cooked but not crisp. Remove from pan, cut into bite size pieces. Drain bacon grease from pan. Return cooked bacon to pan, add minced garlic, chopped red onion, olive oil and chilli. Saute until onion is soft, about 5 minutes. Add chopped tomatoes, 1/2 cup of grated Parmesan cheese and fresh basil. Simmer for 10 minutes.
    3. Pour ingredients into a large bowl. Add additional grated Parmesan cheese to top and serve immediately over cooked and drained pasta.

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    Reviews in English (12)


    This is a great recipe, what is HELENA41 going on about! If you prefer a saucier sauce use a tin of crushed tomatoes or an Italian style plain tomato pasta sauce. I used a tin of tomatoes and thyme as the seasoning and it worked brillantly. Just amend to suit your families taste.  -  18 Feb 2004  (Review from Allrecipes USA and Canada)


    This was one of the worst pastas I've ever eaten. The sauce wasn't a sauce but more of a huge clump of bacon/cheese. It tasted like a bad carbonara with tomatoes, and the fat content mixed with the bad flavor will make you feel guilty for a week.  -  11 Feb 2004  (Review from Allrecipes USA and Canada)


    This was great. I used thyme (suggested by another reviewer) and a little bit of basil. This really turned out great for a delicious dinner. Thanks for posting.  -  25 Jul 2003  (Review from Allrecipes USA and Canada)