Pasta with Creamy Tomato, Bacon, and Ricotta Sauce
2 slices bacon, chopped
1 onion, chopped
1 green, red, or yellow bell pepper, chopped
2 cloves garlic, minced
1 28-ounce can diced tomatoes
1 teaspoon salt
1/2 teaspoon red pepper flakes (optional)
1/2 cup ricotta cheese
salt and pepper to taste
1 pound pasta, any shape that takes your fancy
Set a pot of water on the stove over high heat and bring to a boil for cooking the pasta.
Meanwhile, heat a sauce pan or dutch oven over medium-high heat and cook the bacon until just beginning to turn golden and most of the fat is rendered. Add the onion and peppers, and cook until the onions are translucent, about five minutes. Add the garlic and cook until fragrant, thirty seconds. Stir in the tomatoes, salt, and red pepper flakes (if using).
Let the tomato sauce to simmer while you cook the pasta. Drain the pasta and set aside. Add the ricotta cheese to the tomato sauce. Stir and taste for seasonings.
Scoop the pasta into individual bowls and spoon the sauce on top. Pour yourself a glass of wine and enjoy immediately.
Related: Quick Tip: Freezing Bacon
(Images: Emma Christensen for the Kitchn)