The Best Rosemary-Tomato Pasta You Will Ever Eat (For Vegetarians AND Meat Eaters)

Pasta with Rosemary-Bacon Tomato Sauce
Salt
2 slices bacon, cut into ¼-inch slices
2 teaspoons olive oil
1 medium onion, diced (I prefer red onion in this dish)
2 garlic cloves, chopped
Freshly ground black pepper
Pinch of crushed red pepper
3 sprigs fresh rosemary
1/2 cup dry white wine
1 (28-ounce) can whole peeled tomatoes, crushed by hand
Pasta and Serving

1 pound dried pasta (I really like this with fusilli or rigatoni, but any will do)
Freshly grated Parmesan, pecorino, or a similar sharp, aged cheese
Extra-virgin olive oil
Bring a pot of water to a boil and season it like a well-salted broth. [NG1]
Set a large skillet or Dutch oven over medium heat. Add the bacon and allow to begin rendering, stirring occasionally, until roughly halfway cooked, 6 to 9 minutes.
Increase the heat to medium-high and add the oil, onion, and garlic and stir. Season with salt and black pepper. Continue sautéing until the onion, garlic, and bacon are browned around the edges, about 5 minutes longer.
Add the crushed red pepper and rosemary sprigs and stir. Toast for 30 seconds and then add the white wine and scrape the bottom of the pan to deglaze any browned bits. Allow to simmer until the liquid is mostly evaporated.
Add the tomatoes, season with salt and pepper, and stir. Once it is bubbling, reduce the heat to a simmer and continue simmering, covered, for about 10 minutes.
Cook the pasta: Meanwhile, add the pasta to the boiling water and cook to about 1 minute shy of the package directions.
Reserving a cup or so of pasta water, drain the pasta and transfer it to the pan with the sauce. Increase the heat to a steady simmer and stir constantly, adding a splash of pasta water as needed to get a sauce that fully coats the pasta without being soupy or overly dry, 1 to 2 minutes. Taste for seasoning and adjust.
Serve immediately in bowls, topped with cheese and a drizzle of olive oil.

Pasta with Rosemary-Mushroom Tomato Sauce
Note: Any dried mushroom will do, but I prefer porcini or shiitake. And for the pasta, any shape will do, but I really like this with fusilli or rigatoni.
1/2 ounce dried mushrooms
Salt
1 tablespoon plus 1 teaspoon olive oil
1 medium onion, diced (I prefer red onion in this dish)
2 garlic cloves, chopped
Pinch of crushed red pepper
3 sprigs fresh rosemary
1/2 cup dry white wine
1 (28-ounce) can whole peeled tomatoes, crushed by hand
Freshly ground black pepper
Pasta and Serving

1 pound dried pasta
Freshly grated Parmesan, pecorino, or a similar sharp, aged cheese
Extra-virgin olive oil
Place the dried mushrooms in a small bowl and add 1/2 cup warm water. Allow the mushrooms to soak until fully softened, about 30 minutes. Reserving the soaking water, scoop out the mushrooms, transfer them to a cutting board, and finely chop them.
Bring a large pot of water to a boil for the pasta. Generously salt the water.
In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion, garlic, and a pinch of salt. Sauté, stirring occasionally until the alliums are just wilted, about 2 minutes. Increase the heat to medium-high, add the chopped mushrooms, and sauté, stirring occasionally, until the onions are browning a bit at the edges, 5 to 7 minutes.
Add the crushed red pepper and rosemary sprigs, stir, and toast for 30 seconds. Add the white wine and reserved mushroom soaking liquid (leaving behind any sediment at the bottom of the bowl) and scrape the bottom of the pan with a wooden spoon to deglaze any browned bits. Allow to simmer until the liquid is mostly evaporated.
Add the tomatoes, season with salt and pepper, and stir. Once it is bubbling, reduce the heat to a simmer and continue simmering, covered, for about 10 minutes.
Cook the pasta: Meanwhile, add the pasta to the boiling water and cook to about 1 minute shy of the package directions.
Reserving 1 cup or so of pasta water, drain the pasta and transfer it to the pan with the sauce. Increase the heat to a steady simmer and stir constantly, adding a splash of pasta water as needed to get a sauce that fully coats the pasta without being soupy or overly dry, 1 to 2 minutes. Taste for seasoning and adjust.
Serve immediately in bowls, topped with cheese and a drizzle of olive oil.

[sarahrivero]

😂 I love the side notes.. side texts between you and Ben! Although it was all probably from you😂
Thank you for making cooking simpler. Every time I watch an episode for inspiration or flip through the cookbook, it ACTUALLY makes me want to cook more. This non-chef home cook appreciates all your hard work and knowledge!

[jelloxfund]

Made the mushroom version last night - absolutely outstanding. Can’t wait to pick up a copy of the cookbook ❤️

[secretforreddit]

Ooh, there was just a sale on bacon my store the other day, so I have like 6 packages kicking around in the freezer and was just thinking I should find more bacon recipes to add to my repertoire! I might combine these two and do bacon *and* mushrooms as I adore them both.

[cathystart]

These look fantastic! So excited to get your cookbook and make some yummy dishes. And 100% this helps with the “no picture” fear of “am I doing this right?”

[Coffeegirl]

I am saving mushroom-y recipe, cant wait to try it! I've never used rosemary in a sauce 🤔 When I was eating meat bacon/thyme based tomato pasta was my go to, absolutely delicious 🔥

[melissabelgrave]

Can’t wait to try both! When you’re using rehydrated mushrooms, are you waiting for the liquids to release like with fresh?

[wmandel]

Would the mushrooms work with the bacon?

[jeffforbess]

So you’re using bacon in lieu of sardines?