Weeknight Recipe: BLT Pasta

This pasta uses the sammie&s ingredients in a whole new way. Arugula adds a light, peppery bite, and smoky bacon enriches homemade tomato sauce.
By Erica Clark
Sep 22, 2014



Sep 22, 2014

Serves 4


  • 1 Tbsp olive oil
  • 2 slices thick-cut bacon, halved
  • ½ cup whole-wheat panko bread crumbs
  • 1 small red onion, chopped
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, minced
  • 1 28-oz can crushed tomatoes
  • 1 tsp sugar
  • 1 lb box mezzi rigatoni
  • 2 cups baby arugula


1. Heat olive oil in a large skillet over medium-high. Add bacon and cook, turning occasionally, until crispy, about 8 minutes. Drain bacon on a paper towel–lined plate; pour drippings into a bowl.

2. Return 2 tsp of drippings to skillet over medium heat. Add bread crumbs and cook, stirring, until toasted, about 2 minutes. Remove crumbs to a plate; wipe out skillet.

3. Add 1 Tbsp of reserved drippings to skillet over medium-high. Add onion and season with a generous pinch of salt and pepper. Cook, stirring often, until onion softens and begins to brown, about 6 minutes. Add garlic and cook, stirring, 30 seconds. Reduce heat to medium and stir in tomatoes and sugar. Crumble in bacon and cook until sauce thickens slightly, about 6 minutes.

4. Bring a pot of salted water to a boil. Cook pasta according to package directions. Drain pasta and add to sauce. Add arugula and toss. Divide pasta among bowls; top each serving with toasted bread crumbs.

More Weeknight Recipes: 
Pretzel Chicken Nuggets and Sweet Potato Fries
Mini Chicken Pot Pies
Falafel Burgers
Sweet and Sour Pork Fried Rice

Photo Credit: Christina Holmes

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