Penne with Bacon, Onion, and Balsamic Vinegar
Recipe type: pasta
Prep time: 
Cook time: 
Total time: 
Serves: serves 4 to 6
A delicious pasta cooked with bacon, onions, tomatoes, and balsamic vinegar then tossed with Parmigiano-Reggiano.
  • 8 oz bacon, cut into 1 inch pieces
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 t. sugar
  • 1 c. chicken stock
  • 1 T. balsamic vinegar
  • 1 can (28 oz) San Marzano peeled tomatoes
  • 1 lb. penne pasta
  • salt and pepper
  • 1 c. grated Parmigiano-Reggiano
  1. Heat a large pot of water over medium high heat and cook the penne pasta according to the package directions. Drain, reserving 1 cup of pasta water, and keep warm.
  2. Heat the bacon in a large skillet over medium heat. Cook for 5-7 minutes, stirring occasionally, or until it begins to brown.
  3. Add in the onions, garlic, and sugar, and saute for 4 or 5 minutes.
  4. Add in the chicken stock and vinegar and cook, stirring frequently, for 5 minutes.
  5. Add in the tomatoes and cook for 3 minutes, stirring to break down the tomatoes.
  6. Let the sauce simmer for 10 minutes. Stir in the salt and pepper.
  7. Add the pasta to the sauce along with ½ cup of the reserved pasta water. Toss to coat the pasta.
  8. Add in half of the cheese and mix well to combine.
  9. Serve in 4 bowls along with the remaining cheese as garnish.
Recipe slightly adapted fromRachael Ray Magazine
Recipe by Hezzi-D's Books and Cooks at