Al Bronzo Mezzi Rigatoni with Bacon, Arugula & Cherry Tomatoes
Al Bronzo Mezzi Rigatoni with Bacon, Arugula & Cherry Tomatoes
40 minutes total
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Garlic
- Gatherings
- Pork/Sausage
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
Chef's Tip: As an alternative to air frying the bacon, you can cook the bacon in a skillet over medium/high heat and add olive oil, cooking the bacon until crisp, about 8-10 min. Remove from the pan with a slotted spoon, leaving the fat inside the pan. The same pan can be used to cook the garlic and tomatoes in step 3.
Ingredients
Serves 7
| 1 | Box Barilla® Al Bronzo™ Mezzi Rigatoni pasta |
| 12 | Ounces thick-cut bacon, quartered |
| 3 | Tablespoons extra virgin olive oil |
| 2 | Cloves garlic, minced |
| 2 | Pints cherry tomatoes, halved |
| 6 | Cups baby arugula |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
| To taste | Sea salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In an air fryer @ 400 °F cook bacon until crisp, about 8-10 min. Then set aside.
Step 2
Cook pasta according to package directions.
Step 3
Meanwhile, in a skillet over medium/high heat add olive oil, and garlic. Cook until fragrant, about 30 seconds. Add tomatoes and cook for 4-5 min. or until tomatoes start to burst.
Step 4
Reserve 1 cup of pasta cooking water, drain pasta, and add to the skillet with ½ of the bacon, and the arugula. Add ¾ of the pasta cooking water, more if needed.
Step 5
Remove from the heat. Add cheese and mix well. Top with remaining bacon.