Bacon and Tomato Rigatoni

Italian Entrée
25 min.
6 Servings
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All you need is one large pot of boiling water to cook all the ingredients in this recipe for bacon and tomato rigatoni. Featuring thick cut bacon, broccolini, grape tomatoes, topped with goat cheese crumbles, and smothered in spicy arrabbiata sauce, this one pot meal is pure pasta perfection.


  • 1 lb. Giant Eagle thick-cut sliced bacon
  • 1 pkg. (6 oz.) Giant Eagle Life's Getting Fresher broccolini
  • 1 can 28.8-oz. Giant Eagle crushed tomatoes
  • 1 jar (24 oz.) Market District spicy Arrabbiata pasta sauce
  • 1 lb. Giant Eagle rigatoni
  • 1 basket (16 oz.) Giant Eagle Life's Getting Fresher grape tomatoes
  • 1 log (4 oz.) Market District plain goat cheese


  Prep Time: 5 min. • Cook Time: 20 min.

Cut the bacon into 1-inch pieces. Cut the broccolini into 2-inch lengths. Bring a large pot of salted water to a boil.

Place the bacon in another large pot and place over medium-high heat and cook, stirring occasionally unit brown and crisp. Drain off excess fat and add in the crushed tomatoes and arrabbiata sauce. Bring to a boil, reduce heat to low, and simmer for about 10 minutes.

Add the pasta to the boiling water and cook according to the package directions; add the broccolini for the last minute. Drain the pasta and broccolini and add to the simmering sauce.

Cook, stirring occasionally for 1 minute to combine flavor. Stir in the grape tomatoes. Serve with goat cheese crumbled over the pasta.

Approximate Nutritional Information (Per serving): Calories 830, Fat 40g, Sat Fat 12g, Trans Fat 0g, Cholesterol 90mg, Sodium 2360mg, Total Carbohydrate 80g, Fiber 9g, Sugars 16g, Protein 46g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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