Categories: Pasta

Ingredients

• 3 slices thick-cut center-cut bacon, chopped
• 1/4 cup minced shallots
• 5 garlic cloves, minced
• 15 oz. can tomato sauce
• 1 1/2 cups vegetable broth
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper
• 2 1/2 cups rigatoni pasta
• Fresh basil and grated Parmesan, to serve

Directions

1. In a medium nonstick skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, 4 to 5 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.

2. Add shallot and garlic to drippings; cook over medium heat, stirring occasionally, until softened and fragrant, about 2 minutes.

3. In a slow cooker, stir together shallot mixture, half of bacon, tomato sauce, broth, salt and red pepper. Cover and cook on LOW for 6 hours. Stir in rigatoni; increase heat to HIGH. Cover and cook until rigatoni is fork-tender, 15 to 25 minutes.

4. Stir in remaining bacon. Serve immediately with basil and cheese.

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