Spicy Tomato Bacon Penne

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: dice bacon 80 g; dice tomatoes as needed; shred cheese 40 g; mince garlic 2 cloves.
2. Bring a large pot of water to a rolling boil over high heat; add sea salt 1/3 tsp. Cook penne 180 g 1 minute less than package time until al dente; drain and reserve about ½ cup pasta cooking water.
3. Cook bacon dice in a skillet over low heat without added oil until fat renders and pieces are golden and crisp, about 4–5 minutes. Set bacon aside, leaving about 1 Tbsp fat in the pan.
4. Over medium heat in the same pan, sauté minced garlic until fragrant, about 20 seconds; add diced tomatoes and stir-fry 2 minutes until slightly soft and juicy.
5. Add chili sauce as needed and chili flakes ½ tsp; bring to a boil over medium heat. Add 3–4 Tbsp pasta water and simmer 2 minutes until tomato-chili sauce slightly thickens.
6. Raise heat to high; add penne; toss vigorously 1–2 minutes so sauce enters the tube centers.
7. Off heat, fold in half the shredded cheese; return crisp bacon and toss.
8. Plate in a deep dish; top with remaining cheese and black pepper; serve hot to match Second Floor Cafe spicy tomato bacon penne.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins