Spicy Tomato Rigatoni with Green Beans and Bacon
- Large pot
- Large skillet
- 8 oz bacon diced
- 4-6 cloves garlic thinly sliced
- 4-6 Calabrain chilis chopped (or red pepper flakes to taste)
- 1 28 oz can whole peeled San Marzano tomatoes hand crushed
- 1 lb. green beans trimmed and cut into 1 inch pieces
- Kosher salt and pepper
- 1 pound rigatoni
- ½ cup finely grated pecorino romano plus more for serving
- ¼ cup fresh basil roughly chopped, plus more whole leaves for serving
- Olive oil for serving, if desired
- Bring a large pot of water to a boil over high heat.
- While water boils, in a large skillet add bacon and cook until the fat is rendered and the bacon is crisp.
- Add in garlic and cook until starting to brown.
- Add in chilies and tomatoes. Season with a touch of salt and pepper. Stir to combine
- Let sauce simmer on low while you cook the beans and pasta.
- Once water is boiling, heavily season with salt.
- Add beans to the boiling water and cook until just starting to soften, about 2-3 minutes. *
- Drain beans (keeping the boiling water as you will use this to cook the pasta). Add beans to the tomato sauce and let them continue to cook in the sauce while pasta cooks.
- Drop pasta into boiling water and cook until al dente.
- Drain pasta and add to the tomato sauce and bean mixture. Add in a ladle or two of pasta water and toss to combine.
- Stir in pecorino and check to see if any more salt or pepper is needed.
- Toss in fresh basil.
- Serve topped with more pecorino, basil leaves, and olive oil.
*This recipe is best eaten with very soft green beans. we aren’t looking for crisp tender beans here 🙂
Tried this recipe?Let us know how it was!