Tomato and bacon pasta with ricotta

Spicy peppers and blistered cherry tomatoes kicks this easy pasta dish up a notch.

The Kitchen Paper
Fresh pasta tossed with bacon, blistered tomatoes, and spicy peppers gets a soothing finish with creamy ricotta cheese.

We did it again! Cindy and I teamed up to make another tasty tasty treat. Last time we made scones, this time: PASTA! I rode my bike out to Cindy’s house, then we went on a coffee/grocery adventure before cooking up a spicy tomato sauce, the cutest pasta ever, and having a lovely lady lunch talking about all things blog and food and Snapchat and boys and baby — lady time: The best.

Are you on Snapchat yet? You should follow both Cindy (cindyishungry) and myself (thekitchenpaper) and you’ll be able to see our cooking expeditions and her cute, cute baby Casper!

This pasta is not complicated. Not one bit. But it has some spicy peppers, crispy bacon, broiled tomatoes, and dollops of ricotta! You can’t go wrong with dollops (BIG DOLLOPS) of ricotta! Ricotta is one of those things I usually forget about — like, oh it’s not so special — and then I have some and I fall right back in love. And then I eat it by the spoonful in Cindy’s kitchen and try not to finish the tub before we’re done shooting the pictures. Oops/sorry/notsorry.

Go check out Cindy’s beautiful photos of this dish, and show her some love!

Spicy Fresh Chile, Tomato, & Bacon Pasta with Ricotta
Serves 4

6 strips thick-cut bacon, cut to matchsticks
1 white onion, diced
4 garlic cloves, minced or pressed
2 spicy peppers (we used Fresno), minced
2 (14-ounce) cans diced tomatoes, with juices
1/4 cup chopped fresh basil, plus more for garnish
1 lb. fresh cherry tomatoes
Salt & pepper
1 lb. dry pasta
1 cup fresh whole-milk ricotta
Parmesan (for garnish, optional)

1. In a large skillet over medium heat, cook the cut bacon until crispy (but not burnt!). Leaving the grease in the pan, remove the bacon with a slotted spoon and set aside.

2. Add the onion and garlic to the bacon grease and cook for 3 minutes before adding the spicy peppers. Cook for 30 seconds, then add the tomatoes and basil. Bring to a simmer and cook, stirring occasionally, for 20 minutes.

3. While the sauce is cooking, bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain, and toss with a little bit of olive oil to prevent sticking.

4. When the sauce is almost done cooking, line a baking sheet with parchment and spread the cherry tomatoes in a single layer. Broil 4-inches below the coils until bursting and blackened — about 5 minutes. Remove and sprinkle with coarse sea salt.

5. Season the sauce with salt and pepper, then use an immersion blender to blend until somewhat smooth — we left a few chunks.

6. To serve, layer the pasta with a big spoonful of sauce, a few broiled tomatoes, a dollop of ricotta, and the bacon. Garnish with extra basil and Parmesan, if you want!

Related post on The Kitchen Paper: Spicy ginger peanut butter soup

You've read  of  free articles. Subscribe to continue.

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.