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Jump to RecipeCreamy Tomato Bacon Pasta. Who doesn’t love every single one of those things? I don’t need to know anything else about this recipe and I know I’ll love it. Are you with me?
This dish has creamy, garlicky, tomato sauce, bacon bits, and warm linguine. It’s honestly heaven. And it gets even better because it’s a five-ingredient budget-friendly meal!
Ingredients for Creamy Tomato Bacon Pasta
You only need a few ingredients for this recipe, and all of them can keep in your freezer for a long time. You can buy everything in advance and keep them around for a day when you have no fresh ingredients at home.
- fettuccine pasta
- Alfredo sauce (I used a jar or you can make your own)
- canned petite diced tomatoes
- bag bacon bits (you could also use real bacon that you cooked on your own)
- Italian seasoning (I like to buy this giant container on Amazon so that I never run out)
- salt
- pepper
How to Make Tomato Bacon Pasta
This pasta is so easy to make. There are really only two steps: boil the pasta and make the sauce.
Step 1: Boil the pasta
Follow the package instructions and cook your pasta al dente. Use this handy over-the-sink strainer to drain the pasta.
Step 2: Make the sauce
To a large sauté pan (this is the best one!), add the rest of the ingredients and bring to a simmer. Simmer for about five minutes, stirring frequently, until everything is combined and warmed through.
Step 3: Serve
Add the drained pasta to the pan with the sauce and stir to combine. Scoop the pasta into bowls and serve.
Top with Parmesan cheese, if you have any, and some fresh parsley for a burst of freshness. If you don’t have either of those, it’s fine– this pasta tastes great on its own too.
More Five Dollar Dinners
I know you like easy and cheap meals, otherwise, you wouldn’t be here, right? If you’re looking for a few five dollar dinners, you’re in luck!
Creamy Tomato Bacon Pasta
4
servings10
minutes15
minutesKeep the screen of your device on
Ingredients
16 oz fettuccine pasta
15 oz Alfredo sauce (I used a jar or you can make your own)
14.5 oz can petite diced tomatoes, drained
2.5 oz bag bacon bits
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
Directions
- Fill a medium-sized pot with water and bring to a boil. Once boiling, add in the pasta and cook according to the box instructions. Drain the pasta and set to the side.
- To a large deep sauté pan, add the Alfredo sauce, drained diced tomatoes, bacon bits, and seasonings. Bring to a simmer, stirring frequently, for 5 minutes. Stir in the cooked, drained pasta and serve.
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This was great. Easy easy easy. Made plenty to feed a family or to have leftovers for the week. Thanks for the great recipes.
Very good and easy. A half recipe using 6 oz. of wide egg noodles made 5 -6 servings for us. Sauce was a very pretty pink. I cooked and crumbled – used scissors to cut – 6 slices of bacon instead of using bacon bits and scattered that on top of the noodles/sauce combination in the skillet.
Served with baguette and a fresh spinach side salad.
This was delicious! Thanks for sharing.
I have NO IDEA why the word ” coconut ” is in my other Comment.. oh my. Technology.
It was written as BACON. Ay-yi-yi. Lol.
I’ve made this, and it’s quite good, I wanted to share a Recipe, I’ve made for 25 years, using bacon ( cooked at home, or use what you used in your Recipe) …it’s filling, quick and simple to make. I usecred sweet bell Peppers, Yellow and the Orange ones. ( you can use Green as well, or substitute for one of the other Peppers. )
I start my Linguine in boiling, salted water… while thats doing
slice the Peppers thin lengthwise, then cut those pieces in half. Cook the coconut, set aside and use a bit of the bacon drippings and a small amount of butter to sauté the Peppers. Add chopped garlic ( or whatever you use for garlic) to the pan after those have sautéed for 8-10 minutes, and softened. At this point, you can add Italian Seasoning, and I add about 3/4 cup of diced tomatoes, ( partiallydrained) and continue to let that cook. Add your crumbled bacon, some Parmesan cheese and drop a good handful of cherry tomatoes, into the mixture.
They will kind of ” burst ” a little. Which is what you want. 🙂
This takes only a few minutes, then toss with the cooked and drained Linguine, garnish with Italian parsley and shredded or shaved Parmesan ( any kind of Parmesan is fine ) and serve . Of course, a crusty Garlic bread or Cheese toast is delicious with this.
I was married to a chef and I concocted this little dish one day and he took it to work and his boss loved it so they put it on the ” Lunch Special ” menu – they did that twice a week – they had a lunch special that was not on the regular menu and it sold out, lol. I did that a few times with some Recipes, so I really enjoy you know once in a while inventing my own thing and I thought you might enjoy trying this recipe. Blessings ~