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Rigatoni All’Arrabbiata – Angry Bacon Pasta

Rigatoni All’Arrabbiata – Angry Bacon Pasta

Time Involved
< 30 min
# of Ingredients
Skill Level
Strips MAPLE LEAF® Bacon Portions™ Bacon, cut into ½-inch (1 cm) pieces
Vidalia onion, finely diced
Cloves garlic, minced
Habanero peppers, finely chopped
1 tbsp (15mL) 
Dried oregano
1 ¼ cups (300mL) 
White Wine
28 oz (1) 
Can peeled Italian tomatoes
Salt and Pepper
1 lb (500g) 
Dry Rigatoni pasta
½ cup (125mL) 
Grated Parmesan cheese

COOK bacon in a large non-stick skillet over medium heat until crisp. Using a slotted spoon, remove bacon from pan and set aside.

ADD onion, garlic, peppers and oregano to pan and cook, stirring and scraping the pan with a wooden spoon, until onions are translucent, about 3 to 5 minutes. Add white wine and continue to cook until wine has reduced by half, approximately 3 to 5 minutes.

ADD tomatoes to pan, breaking tomatoes apart with the back of a spoon. Bring sauce to a boil, reduce heat and simmer for 8 to 10 minutes. Season with salt and pepper.

COOK pasta in a large pot of boiling salted water according to package directions. Drain, reserving 1 cup (250 mL) cooking liquid. Toss pasta with sauce, adding some of the reserved liquid if needed, so that the sauce completely coats the pasta.

POUR pasta into a large serving dish and top with crispy bacon and Parmesan cheese. Serve immediately.

TIP: Reduce habanero peppers to 1 and do not use seeds if you prefer sauce to be less spicy.
Recipe developed by Robert Di Lorenzo

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