Dinner Quick: Creamy Pasta with Tomato, Bacon, and Ricotta

If you only have a few minutes to get dinner on the table and have just enough energy to dice an onion, this is a good recipe to turn to! The flavors are simple yet delicious, and the ricotta adds just a touch of tang and richness. Sometimes a dish like this with a glass of wine is all it takes to make us happy.

This sauce can be made in roughly the time it takes a large pot of water to come to a boil. Prep all the ingredients and then put the water on to boil. By the time you add the tomatoes, the water should be boiling. Cook the pasta while the sauce simmers and reduces. The whole meal, including prep time, doesn’t take more than thirty minutes.

Pasta with Creamy Tomato, Bacon, and Ricotta Sauce
Serves 4

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

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)