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Spicy Fresh Chile, Tomato, & Bacon Pasta with Ricotta

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 6 strips thick-cut bacon, cut to matchsticks
  • 1 white onion, diced
  • 4 garlic cloves, minced or pressed
  • 2 spicy peppers (we used Fresno), minced
  • 2 (14oz) cans diced tomatoes, with juices
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 lb fresh cherry tomatoes
  • salt & pepper
  • 1 lb dry pasta
  • 1 cup fresh whole-milk ricotta
  • parmesan (for garnish, optional)


  1. In a large skillet over medium heat, cook the cut bacon until crispy (but not burnt!). Leaving the grease in the pan, remove the bacon with a slotted spoon and set aside.
  2. Add the onion and garlic to the bacon grease and cook for 3 minutes before adding the spicy peppers. Cook for 30 seconds, then add the tomatoes and basil. Bring to a simmer and cook, stirring occasionally, for 20 minutes.
  3. While the sauce is cooking, bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain, and toss with a little bit of olive oil to prevent sticking.
  4. When the sauce is almost done cooking, line a baking sheet with parchment and spread the cherry tomatoes in a single layer. Broil 4″ below the coils until bursting and blackened — about 5 minutes. Remove and sprinkle with coarse sea salt.
  5. Season the sauce with salt and pepper, then use an immersion blender to blend until somewhat smooth — we left a few chunks.
  6. To serve, layer the pasta with a big spoonful of sauce, a few broiled tomatoes, a dollop of ricotta, and the bacon. Garnish with extra basil and parmesan, if you want!