Rigatoni With Tomato, Bacon and Oil-Cured Olive Sauce | Oregonian Recipes

Ingredients

• 2 strips thick-cut bacon, cut crosswise into 1/2-inch pieces
• Olive oil
• 1/2 cup finely chopped onion
• 1 large clove garlic, minced
• 1 28-ounce can crushed tomatoes with basil
• 1/2 cup black oil-cured olives (pits removed, if desired)
• 1/2 teaspoon smoked paprika (pimentón de la Vera)
• 2 pinches cayenne pepper
• 1 tablespoon sea salt, plus more for seasoning
• 12 ounces rigatoni pasta
• Freshly ground black pepper