Burst Tomato Pasta with Beef Bacon and Crispy Breadcrumbs

Burst Tomato Pasta with Beef Bacon and Crispy Breadcrumbs

Juicy cherry tomatoes burst into a jammy summer sauce built entirely on rendered beef bacon fat, then get tossed with bucatini and finished with crispy beef bacon and toasted breadcrumbs. It comes together in one skillet and a pasta pot, and every layer carries that deep, savory bacon flavor. A low-effort, high-reward weeknight dinner that tastes like the height of tomato season.

Prep Time15

Cook Time35

Total Time50

Course: Main Course, Pasta

Cuisine: American

Servings: servings

Calories: 557kcal

Author: Briana

Ingredients

Beef Bacon

20 ounces Godshall's beef bacon two 10-ounce packages, cut crosswise into 1½-inch pieces

Breadcrumbs

2 tablespoons rendered beef bacon fat
¾ cup breadcrumbs panko preferred, no salt or seasonings added
¼ teaspoon kosher salt We use Diamond Crystal, see notes

Tomato Sauce

4 tablespoons rendered beef bacon fat
3 medium shallots thinly sliced
12 cloves garlic minced
½ to 1 teaspoon red pepper flakes to taste
2 pounds cherry tomatoes left whole, about 3 pints
½ cup basil leaves torn fresh
1½ teaspoons kosher salt we use Diamond Crystal, see notes
Freshly cracked black pepper to taste
1 cup reserved starchy pasta water plus more as needed

Pasta

1 pound pasta of choice, we used bucatini
Heavily salted water for boiling

To Finish

Reserved crispy beef bacon
Beef bacon fat breadcrumbs
Fresh basil leaves
Grated Parmesan or Pecorino Romano

Instructions

Render the beef bacon. Place the beef bacon pieces in a large cold skillet or wide Dutch oven in a single layer. Turn the heat to medium-low and render slowly, turning occasionally, until crisp at the edges, 12 to 18 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Pour off and reserve the rendered fat (about 6 tablespoons).
20 ounces Godshall's beef bacon
Toast the breadcrumbs. Return some of the rendered fat to a small skillet over medium heat. Add the breadcrumbs and salt, and toast, stirring constantly, until deep golden, 3 to 4 minutes. Transfer to a plate right away to stop the cooking.
2 tablespoons rendered beef bacon fat, ¾ cup breadcrumbs, ¼ teaspoon kosher salt
Start the pasta water. Bring a large pot of heavily salted water to a boil for the pasta.
Build the aromatic base. Return the remaining rendered fat to the large skillet over medium heat. Add the shallots and cook until softened, 2 to 3 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, just until fragrant, about 30 seconds.
4 tablespoons rendered beef bacon fat, 3 medium shallots, 12 cloves garlic , ½ to 1 teaspoon red pepper flakes
Cook the tomatoes. Add the cherry tomatoes and salt, and increase the heat to medium-high. Cook, stirring occasionally and pressing with the back of a spoon to encourage bursting, until most of the tomatoes have slumped and released their juices, 10 to 14 minutes.
2 pounds cherry tomatoes, 1½ teaspoons kosher salt
Cook the pasta and reserve pasta water. Meanwhile, add the pasta to the boiling water and cook until just shy of al dente, 1 to 2 minutes less than the package directs. Reserve at least 2 cups of pasta water before draining to be sure you have enough for the sauce, and any potential reheating of leftovers.
1 pound pasta, Heavily salted water
Finish the tomato sauce. Off the heat, add the torn basil to the tomato sauce and toss to wilt. Taste and adjust the salt and pepper.
½ cup basil leaves, Freshly cracked black pepper
Toss and emulsify. Transfer the drained pasta straight into the tomato skillet with about 1 cup of the reserved pasta water. Toss vigorously over medium heat, adding more pasta water as needed, until the juices, fat, and starch come together into a glossy sauce that coats the strands, 2 to 3 minutes. Add most of the crispy beef bacon and toss to combine.
1 cup reserved starchy pasta water, Reserved crispy beef bacon
Plate and serve. Twirl into bowls and top with the beef bacon fat breadcrumbs, the reserved crispy beef bacon, fresh basil leaves, and grated Parmesan or Pecorino.
Beef bacon fat breadcrumbs, Fresh basil leaves, Grated Parmesan or Pecorino Romano

Notes

Salt: These amounts are for Diamond Crystal kosher salt. If using Morton's kosher salt or table salt, use half the volume.
Beef bacon: Two 10-ounce packages is intentional — each renders only about 3 tablespoons of fat, so two packages give you enough to build the sauce and toast the breadcrumbs, with plenty of crispy bacon left for the pasta and topping.
Storing & reheating: Leftovers keep well in an airtight container in the fridge for up to 3 to 4 days. The toasted breadcrumbs stay crispest stored separately at room temperature (a covered jar is perfect), so set some aside to sprinkle on after reheating. Warm the pasta gently in a skillet over medium-low with a splash of water to loosen the sauce, or microwave in short bursts, stirring between. We don't recommend freezing this one, since the tomato sauce and pasta lose their texture.
Red pepper flakes: ½ teaspoon keeps things gentle; 1 teaspoon runs noticeably spicy. Start low and add to taste.
Make it a meal: A simple green salad and crusty bread round this out nicely.

Nutrition