Caramelized Onion and Bacon Rigatoni

• 12 oz rigatoni
• 2 tbsp olive oil
• 1 lb bacon, diced
• 2 large onions, thinly sliced
• 3 garlic cloves, minced
• 1/4 cup dry white wine
• 2 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

Steps

1. 1 Cook rigatoni according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add bacon and cook until crispy, then remove with a slotted spoon and set aside.
4. 4 In the same skillet, add onions and cook until caramelized, about 15 minutes.
5. 5 Stir in garlic and cook for an additional minute.
6. 6 Deglaze skillet with white wine, scraping up any browned bits.
7. 7 Add marinara sauce, cooked bacon, and drained pasta to the skillet; toss to combine.
8. 8 Season with salt and pepper to taste, then sprinkle with Parmesan cheese.
9. 9 Serve garnished with fresh parsley.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add sautéed spinach or mushrooms for extra veggies.
• Substitute turkey bacon for a lighter option.

Substitutions

• Use penne or fusilli if rigatoni is unavailable.
• Red wine can replace white wine for a richer flavor.

Pairings

• A crisp Chardonnay complements the rich flavors nicely.
• Finish the meal with a light panna cotta for dessert.

Nutrition

Tips

• For extra richness, stir in a tablespoon of butter before adding the pasta.
• If you prefer a creamier sauce, mix in 1/2 cup of heavy cream with the marinara sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of water or broth.

Serving Suggestions

• Pairs well with a simple green salad.
• Serve with garlic bread for a heartier meal.

FAQ