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Bacon Tomato and Ricotta Pasta
...in your mind.
Bacon Tomato and Ricotta Pasta

Bacon Tomato and Ricotta Pasta

Serves 2-3 - I’m a huge ricotta fan, nuff said.

Serves 2-3


  • 2 tablespoons olive oil
  • 1 green pasilla (poblano) pepper, diced
  • 1/2 large yellow onion, diced
  • 10 strips ready bacon, diced
  • 1 large garlic clove, crushed
  • 1 - 14oz can diced fire roasted tomatoes
  • 1/2 lb pasta, you choose
  • 1 cup ricotta cheese
  • Kosher salt & fresh ground pepper


  1. Heat one medium frying pan, add oil, onion and diced pepper - cook until softened, about 5 minutes
  2. Add bacon, cook until a little crispy
  3. Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes
  4. Stir well, turn down and let simmer, about 10 minutes
  5. While it cooks, cook pasta according to package directions
  6. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to onion mix along with ricotta
  7. Stir to combine well and if it’s too thick, add pasta water about a 1/4 cup at a time until it’s where you like it
  8. Season with salt & pepper and serve