Have a spicy taste of Italy with a little pasta, tomatoes and bacon.
Spicy Bucatini Pasta
- Prep Time 20 min
- Total 55 min
- Servings 6
- Ingredients 9
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme leaves
- 1 medium onion, thinly sliced
- 1 red jalapeño chile, seeded and finely chopped
- 1/4 pound sliced bacon, cut into 1-inch pieces
- 1 tablespoon balsamic vinegar
- 4 cups chopped plum (Roma) tomatoes
- 1 package (16 ounces) bucatini pasta
Instructions
-
Step1In 4-quart Dutch oven or 12-inch skillet, heat oil over medium-high heat. Cook parsley, thyme, onion and chile in oil about 3 minutes, stirring frequently, just until onion is soft.
-
Step2Stir in bacon. Cook about 8 minutes, stirring occasionally, until bacon is crisp. Drain fat, reserving 2 tablespoons; discard remaining fat.
-
Step3Stir vinegar into bacon mixture; cook until evaporated. Stir in tomatoes and reserved bacon fat. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
-
Step4Meanwhile, cook and drain pasta as directed on package. Add pasta to tomato mixture. Cook over high heat about 3 minutes, tossing gently, until pasta is evenly coated.
Nutrition
380
Calories
9g
Total Fat
13g
Protein
67g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 80
- Total Fat
- 9g
- 0%
- Saturated Fat
- 2g
- 0%
- Cholesterol
- 5mg
- 0%
- Sodium
- 100mg
- 0%
- Total Carbohydrate
- 67g
- 0%
- Dietary Fiber
- 5g
- 0%
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 14%
- 14%
- Vitamin C
- 32%
- 32%
- Calcium
- 2%
- 2%
- Iron
- 20%
- 20%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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