A plate of Tomato Bacon Pasta topped with tomato sauce, fresh chopped tomatoes, grated cheese, and parsley sits on a table set with drinks, a small plate of herbs, and utensils.

Recipe Highlights

Tomato Bacon Pasta is one of those reliable recipes you’ll reach for when you want something comforting, quick, and full of flavor. Crispy bacon builds the savory base, tomatoes add brightness, and pasta water brings everything together into a cohesive sauce that coats every strand.

  • Fast and weeknight-friendly – Ready in about 30 minutes with minimal prep
  • Big flavor, simple ingredients – Bacon, tomatoes, garlic, and onion do all the work
  • Light yet satisfying – No cream, just a well-balanced tomato sauce

If you love easy pasta dishes, try my Napolitan (Japanese Ketchup Spaghetti), Classic Mentaiko Pasta, and Miso Butter Pasta with Tuna and Cabbage recipes next!

A plate of Tomato Bacon Pasta topped with tomato sauce, chopped tomatoes, herbs, and grated cheese, with a fork and spoon resting on the side. The dish is served on a dark plate with a woven placemat underneath.

Ingredients for Tomato Bacon Pasta

  • spaghetti
  • canned tomatoes – whole, diced, or crushed, with juice
  • applewood smoked bacon
  • onion
  • garlic
  • red chili pepper flakes
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • parsley
  • Parmigiano-Reggiano or Parmesan cheese

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Tomato Bacon Pasta

  1. Prep ingredients. Dice the onion, mince the garlic, chop the parsley, and cut the bacon into ¼-inch pieces so everything is ready before you start cooking.
  1. Cook the pasta. Cook the spaghetti al dente in a large pot of salted boiling water, reserve some pasta cooking water, and drain.
  1. Render the bacon. Heat the olive oil in a skillet over medium heat and cook the bacon until lightly browned and crispy on the edges.
  1. Build the sauce. Cook the onion, garlic, and red chili pepper flakes, then season with black pepper and add the tomatoes with their juice. Add reserved pasta water and simmer uncovered until the sauce thickens slightly.
  2. Toss and serve. Taste and season again with salt and black pepper. Add the spaghetti and toss to coat. Sprinkle in the parsley and serve topped with freshly grated cheese.
A hand seasons chopped bacon and onions cooking in a skillet, while a wooden spatula stirs the sizzling mixture—the savory base for Tomato Bacon Pasta—on a stovetop.
A hand pours water from a glass measuring cup into a skillet of simmering chopped tomatoes and bacon, stirring the Tomato Bacon Pasta mixture with a wooden spatula on a stovetop.
A hand uses tongs to mix Tomato Bacon Pasta with diced tomatoes and pieces of bacon in a skillet on a stovetop. The red, chunky sauce coats the spaghetti perfectly.
A plate of Tomato Bacon Pasta topped with fresh herbs and grated cheese sits on a woven placemat, with a glass of white wine, extra cheese, herbs, and red pepper flakes on the side. Silverware and a napkin are nearby.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make Tomato Bacon Pasta every time.

  • Salt the pasta water well. This is the only chance to season the pasta itself, and it makes a big difference in the final flavor.
  • Save the pasta water. The starchy liquid helps loosen the sauce and bind it to the noodles.
A spoonful of salt is being added to a pot of boiling water on the stove, preparing the base for a delicious Tomato Bacon Pasta. Steam rises as the salt is about to dissolve.
A hand holds a glass measuring cup, scooping hot, cloudy water from a pot of boiling noodles on a stovetop—perfect for making creamy Tomato Bacon Pasta.
  • Undercook the pasta slightly. The spaghetti finishes cooking in the sauce, so pull it about a minute early.
  • Season the sauce boldly. Make sure the sauce tastes strong before adding the pasta so the flavors don’t get diluted.
  • Time it efficiently. If everything is prepped, you can lift the pasta straight from the pot and add it directly to the sauce.
A plate of Tomato Bacon Pasta topped with diced tomatoes, grated cheese, and fresh parsley sits on a woven placemat, surrounded by cutlery, a napkin, chopped herbs, and a pepper grinder.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

  • Use pancetta instead of bacon. It adds a milder pork flavor without smokiness.
  • Add more heat. Increase the red chili pepper flakes or finish with chili oil.
  • Change the pasta shape. Penne or rigatoni work well with the chunky sauce.
  • Add greens. Toss in spinach or arugula at the end for freshness.
  • Try a different cheese. Grated Pecorino Romano is also delicious.
A plate of Tomato Bacon Pasta topped with tomato sauce, chunks of tomato, crispy bacon, grated cheese, and chopped parsley, served with a fork and spoon on a dark plate.

What to Serve with Tomato Bacon Pasta

This pasta works year-round and pairs easily with light sides.

A white and blue plate containing frisee and radicchio lettuce, thinly sliced watermelon radish, and heirloom tomatoes, drizzled with Japanese onion dressing.
Dutch oven containing braised chicken and vegetables.
Steamed vegetables in a Japanese earthenware pot, donabe.
Chocolate banana parfait and strawberry parfait.

Storage and Reheating Tips

To store: Once Tomato Bacon Pasta has cooled to room temperature, store it in an airtight container in the fridge for up to 2 days.

To reheat: Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. Stir frequently until warmed through.

FAQs

Can I make this ahead of time?

Tomato Bacon Pasta is best enjoyed fresh, but leftovers keep well for up to 2 days in the refrigerator. The sauce thickens as it sits, so add a splash of water when reheating to restore the texture.

Do I need to use whole tomatoes?

No. Whole, diced, or crushed canned tomatoes all work well. Use what you have—the key is simmering the sauce until it thickens and tastes well-seasoned before adding the pasta.

Why do I need to reserve pasta water?

Pasta water contains starch that helps the tomato sauce cling to the noodles. Adding a small amount creates a smooth, cohesive sauce without needing cream or butter.

Can I make this less spicy?

Yes. Simply reduce or omit the red chili pepper flakes. The pasta will still be flavorful thanks to the bacon, tomatoes, garlic, and onion.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

A plate of Tomato Bacon Pasta topped with fresh herbs and grated cheese sits on a woven placemat, with a glass of white wine, extra cheese, herbs, and red pepper flakes on the side. Silverware and a napkin are nearby.
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4.89 from 9 votes

Tomato Bacon Pasta

by Namiko Hirasawa Chen
This Tomato Bacon Pasta is a fast, satisfying weeknight dish made with pantry staples and ready in about 30 minutes. Smoky bacon, sweet onions, and canned tomatoes simmer into a bold and savory sauce—no cream needed.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2

Ingredients 
 

  • 8 oz spaghetti (4 oz, 113 g per serving)
  • 4 slices applewood smoked bacon (or pancetta; 5 oz, 140 g)
  • 1 can whole peeled or crushed tomato and juice (14.5 oz, 411 g per can; whole, diced or crushed)
  • ½ onion (medium)
  • 2 cloves garlic (minced or pressed)
  • ½ tsp red chili pepper flakes (to taste)
  • 1½ Tbsp Diamond Crystal kosher salt (for boiling spaghetti, plus more to taste)
  • freshly ground black pepper (to taste)
  • 1 Tbsp extra virgin olive oil
  • few sprigs parsley
  • ¼ cup Parmigiano-Reggiano or Parmesan cheese (or Pecorino Romano; freshly grated)

Instructions

  • Gather all the ingredients.
    A wooden surface displays all the essentials for Tomato Bacon Pasta: bacon slices, dry spaghetti, canned diced tomatoes, grated cheese, olive oil, garlic cloves, parsley, onion, salt, pepper, and red pepper flakes in small bowls.

To Prepare the Ingredients

  • Finely dice ½ onion: Place it cut-side down and make ¼-inch horizontal cuts toward the root, then vertical cuts, and finally slice crosswise for an even dice.
    A sequence showing hands chopping an onion for Tomato Bacon Pasta: first slicing the onion in half, then making vertical cuts, and finally dicing it into small pieces on a wooden cutting board.
  • Cut the leaves off a few sprigs parsley and finely chop them. Set aside for garnish.
    Two images: On the left, hands trim stems from fresh parsley on a wooden cutting board; on the right, hands finely chop parsley leaves to garnish a savory Tomato Bacon Pasta.
  • Cut 4 slices applewood smoked bacon into ¼-inch pieces. Mince the garlic or use a garlic press.
    Two side-by-side images show hands slicing bacon on a wooden cutting board: the left shows cutting whole strips, while the right shows prepping bacon pieces—perfect for recipes like Tomato Bacon Pasta.

To Cook

  • Bring a large pot of water to a boil. Add 1½ Tbsp Diamond Crystal kosher salt and 8 oz spaghetti. Cook until al dente, about 1 minute shy of fully cooked. While it's cooking, prepare your sauce (skip ahead below) so it's ready for the pasta.
    When the pasta is ready, reserve ¼ cup cooking water. Drain the spaghetti and set aside; alternatively, if you time your sauce prep right, you could transfer the spaghetti from the pot to your tomato bacon sauce with tongs.
    Nami's Tip: Be sure to undercook the pasta slightly, as it will continue to cook when added to the sauce.
    Side-by-side images: On the left, salt is added to a pot of boiling water. On the right, uncooked spaghetti for a tomato bacon pasta is placed into the pot as it begins to soften in the boiling water.
  • While the pasta is cooking, heat a skillet on medium heat. When it's hot, add 1 Tbsp extra virgin olive oil and 4 slices applewood smoked bacon. Cook until just browned, about 3–5 minutes.
    A hand pours olive oil into a stainless steel pan on a stovetop (left), and diced bacon is sautéed for Tomato Bacon Pasta in the pan as a wooden spatula stirs (right).
  • When the bacon is crispy on the edges, add the onion.
    Two side-by-side photos show a metal frying pan on a stove. The left image has sliced bacon cooking, and the right shows chopped onions added—both being stirred with a wooden spatula, making the base for a delicious tomato bacon pasta.
  • Mince 2 cloves garlic (I use a garlic press) and add it to the pan along with ½ tsp red chili pepper flakes. Reduce the heat to medium low and cook, stirring frequently, until translucent.
    Two side-by-side photos show bacon and chopped onions sizzling in a skillet for Tomato Bacon Pasta. In the first, minced garlic is added; in the second, red pepper flakes are sprinkled as a wooden spatula rests in the pan.
  • Add freshly ground black pepper and 1 can whole peeled or crushed tomato and juice.
    A side-by-side comparison shows bacon and onions being stirred in a pan on the left, and chopped tomatoes added to the mixture on the right—the perfect start for a hearty Tomato Bacon Pasta, both mixtures cooking together on the stove.
  • Add ¼ cup pasta cooking water to the sauce and stir. Simmer, uncovered, for 5 minutes or until slightly thickened. Taste and season with more salt and black pepper, as needed.
    Nami's Tip: Make sure the sauce has good strong flavor, as adding the pasta will dilute the taste a bit.
    Split image: On the left, a hand places a glass bowl over a pot of boiling water; on the right, water is poured from a measuring cup into a pan of bacon and tomatoes for Tomato Bacon Pasta, being stirred with a wooden spatula.
  • Transfer the spaghetti to the sauce and toss to coat.
    Nami's Tip: The pasta will continue to cook here, which is why we undercook it a bit in the boiling water.
    Two images side by side: cooked spaghetti is added to a skillet of savory Tomato Bacon Pasta sauce with pieces of meat, then stirred together with tongs over a stovetop.
  • Sprinkle in some of the chopped parsley and toss.
    Two images side by side show Tomato Bacon Pasta in a pan with chopped tomatoes and herbs. In the left image, a hand uses tongs to add fresh herbs; in the right image, the ingredients are mixed together.

To Serve

  • Serve on individual plates. Top with ¼ cup Parmigiano-Reggiano or Parmesan cheese and the remaining chopped parsley.
    A person serves Tomato Bacon Pasta onto a dark plate using tongs; next to it, a close-up of the plated spaghetti garnished with herbs and grated cheese.

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.

Notes

This recipe comes from my blogger friend, Katherine Martinelli. Back in 2012, when I first published this post, it was common for food bloggers to cook a friend’s recipe and feature their blog by sharing it.

Nutrition

Calories: 714kcal, Carbohydrates: 96g, Protein: 23g, Fat: 27g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 324mg, Potassium: 800mg, Fiber: 6g, Sugar: 9g, Vitamin A: 889IU, Vitamin C: 31mg, Calcium: 109mg, Iron: 4mg

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Editor’s Note: This post was originally published on January 23, 2012, and republished on January 28, 2026, with new images and a slightly revised recipe.