Rigatoni With Tomato, Bacon and Oil-Cured Olive Sauce | Oregonian Recipes
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Cooking tools:
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Stove
- Plate
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
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