Cheesy Bacon, Chipotle, and Tomato Rigatoni

Cheesy Bacon, Chipotle, and Tomato Rigatoni, baked to perfection, is a dish that embodies the essence of comfort food while infusing it with a bold, smoky fusion twist. It’s a culinary creation that takes a classic pasta dish to new heights, combining rigatoni with the rich flavors of bacon, cheese, chipotle, and tomatoes, all united under a golden, bubbly crust.

At the heart of this dish lies rigatoni, a type of pasta beloved for its ridged texture and generous size, making it the perfect vehicle for holding onto sauces and flavors. Each tube of rigatoni in this dish is cooked to al dente perfection, offering a satisfying bite that is neither too soft nor too firm. This careful attention to pasta preparation ensures that each mouthful is just right, setting the stage for the flavors to follow.

The sauce, a hearty blend of diced tomatoes and heavy cream, forms the base of this dish. The tomatoes, with their natural acidity and sweetness, create a vibrant and tangy backdrop while the cream adds a luxurious richness that makes the sauce utterly indulgent. The chipotle peppers, rehydrated and finely chopped, infuse the sauce with a distinctive smoky heat. This smokiness is perfectly balanced by the creamy sauce, ensuring that the heat from the chipotle is present but not overwhelming.

The inclusion of bacon adds a savory, salty dimension that complements the smokiness of the chipotle peppers. Chopped and cooked until crispy, the bacon pieces provide little bursts of flavor and texture throughout the dish, enhancing its heartiness. The bacon’s richness elevates the dish, making it a fulfilling and satisfying meal.

Monterey jack cheese plays an important role in this recipe. A generous amount is melted into the sauce and then the rest is sprinkled on top before baking. As the dish bakes, the cheese on top transforms into a golden, bubbly layer, adding a delightful crispness to the finished dish. The cheese within the sauce melts to create a velvety, gooey texture that binds all the components together in a delicious embrace.

Baking the dishg allows all the flavors to meld together beautifully. The heat of the oven intensifies the smokiness of the chipotle, the savory notes of the bacon, and the tanginess of the tomato, while the cheese topping becomes irresistibly golden and crispy. This final baking step is what turns the dish from a simple pasta meal into a feast for the senses, with the aroma of baking cheese and tomato wafting through the kitchen, promising a delectable meal.

This Cheesy Bacon, Chipotle, and Tomato Rigatoni is garnished with fresh basil, adding a burst of color and a fresh, aromatic touch that cuts through the richness of the dish. A sprinkle of extra cheese can be added for an extra layer of flavor and texture.

This dish is a celebration of flavors and textures. It’s the kind of meal that brings comfort and warmth, which is perfect for a cozy family dinner or a gathering of friends. It’s a testament to the idea that simple ingredients, when combined with care and creativity, can create a dish that is both familiar and exciting, comforting and bold, a true delight for anyone who takes a bite.

Cheesy Bacon, Chipotle, and Tomato Rigatoni

5 from 1 vote

Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Cheesy Bacon, Chipotle, and Tomato Rigatoni is a rich and hearty baked pasta dish that combines smoky chipotle peppers, crispy bacon, and a creamy tomato sauce, all topped with a golden, melted cheese crust for a comforting and flavor-packed meal.

Ingredients

• 16 ounces 16 rigatoni

• 8 slices of 8 bacon, chopped

• 3 dried 3 chipotle peppers, chopped

• 1 medium 1 onion, diced

• 3 cloves of 3 garlic, minced

• 1 can (28 ounces) 1 diced tomatoes

• 1 cup 1 heavy cream

• 2 cups 2 Monterey Jack cheese, grated

• 1/2 cup 1/2 basil, freshly chopped

• 2 tablespoons 2 extra virgin olive oil

• to taste, salt and ground black pepper

Directions

• Preheat Oven:
  Preheat your oven to 375°F.
• Rehydrate Chipotle Peppers:
  Place the dried chipotle peppers in a bowl and cover them with very hot water. Let them soak for about 20-30 minutes until they become soft. Drain and finely chop them.
• Prepare Pasta:
  Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
• Cook Bacon:
  In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside on a paper towel to drain. Keep about 2 tablespoons of bacon fat in the skillet.
• Sauté Aromatics:
  In the same skillet with the bacon fat, add the minced garlic, diced onion, and chopped dried chipotle peppers. Sauté for about 1 minute until fragrant.
• Add Tomatoes:
  Pour in the canned diced tomatoes – and their juice – into the skillet. Bring to a simmer and let them begin to cook down for about 5 minutes.
• Add Basil, Cream and Cheese:
  Pour in the heavy cream, half of the grated cheese, and most of the basil. Mix until well combined and the cheese has melted. Season with salt and ground black pepper to taste.
• Combine with Pasta and Bacon:
  In the skillet or a large bowl, add the cooked rigatoni and crispy bacon to the cheesy tomato and chipotle mixture. Toss to coat the pasta evenly.
• Transfer to Baking Dish:
  Transfer the mixture to a greased baking dish. Sprinkle the remaining cheese on top.
• Bake:
  Bake in the preheated oven for about 25 minutes, until the cheese is bubbly and slightly golden.
• Serve:
  Serve the baked pasta hot. Garnish with any remaining fresh basil if desired.