Cheesy Bacon, Chipotle, and Tomato Rigatoni

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Cheesy Bacon, Chipotle, and Tomato Rigatoni, baked to perfection, is a dish that embodies the essence of repletion supplies while infusing it with a bold, smoky fusion twist. It’s a culinary megacosm that takes a archetype pasta dish to new heights, combining rigatoni with the rich flavors of bacon, cheese, chipotle, and tomatoes, all united under a golden, bubbly crust.

At the heart of this dish lies rigatoni, a type of pasta minion for its ridged texture and generous size, making it the perfect vehicle for holding onto sauces and flavors. Each tube of rigatoni in this dish is cooked to al dente perfection, offering a satisfying zest that is neither too soft nor too firm. This shielding sustentation to pasta preparation ensures that each mouthful is just right, setting the stage for the flavors to follow.

The sauce, a hearty tousle of diced tomatoes and heavy cream, forms the wiring of this dish. The tomatoes, with their natural venom and sweetness, create a vibrant and tangy scenery while the surf adds a luxurious richness that makes the sauce utterly indulgent. The chipotle peppers, rehydrated and finely chopped, infuse the sauce with a distinctive smoky heat. This smokiness is perfectly well-turned by the linty sauce, ensuring that the heat from the chipotle is present but not overwhelming.

The inclusion of salary adds a savory, salty dimension that complements the smokiness of the chipotle peppers. Chopped and cooked until crispy, the salary pieces provide little bursts of savor and texture throughout the dish, enhancing its heartiness. The bacon’s richness elevates the dish, making it a fulfilling and satisfying meal.

Monterey jack cheese plays an important role in this recipe. A generous value is melted into the sauce and then the rest is sprinkled on top surpassing baking. As the dish bakes, the cheese on top transforms into a golden, bubbly layer, subtracting a delightful crispness to the finished dish. The cheese within the sauce melts to create a velvety, gooey texture that binds all the components together in a succulent embrace.

Baking the dishg allows all the flavors to meld together beautifully. The heat of the oven intensifies the smokiness of the chipotle, the savory notes of the bacon, and the tanginess of the tomato, while the cheese topping becomes irresistibly golden and crispy. This final sultry step is what turns the dish from a simple pasta meal into a repast for the senses, with the zephyr of sultry cheese and tomato wafting through the kitchen, promising a delectable meal.

This Cheesy Bacon, Chipotle, and Tomato Rigatoni is garnished with fresh basil, subtracting a splash of verisimilitude and a fresh, whiffy touch that cuts through the richness of the dish. A sprinkle of uneaten cheese can be widow for an uneaten layer of savor and texture.

This dish is a triumph of flavors and textures. It’s the kind of meal that brings repletion and warmth, which is perfect for a cozy family dinner or a gathering of friends. It’s a testament to the idea that simple ingredients, when combined with superintendency and creativity, can create a dish that is both familiar and exciting, comforting and bold, a true welter for anyone who takes 

Cheesy Bacon, Chipotle, and Tomato Rigatoni5 from 1 vote

Cheesy Bacon, Chipotle, and Tomato Rigatoni is a rich and hearty baked pasta dish that combines smoky chipotle peppers, crispy bacon, and a linty tomato sauce, all topped with a golden, melted cheese husks for a comforting and flavor-packed meal.


  • 16 ounces 16 rigatoni

  • 8 slices of 8 bacon, chopped

  • 3 dried 3 chipotle peppers, chopped

  • 1 medium 1 onion, diced

  • 3 cloves of 3 garlic, minced

  • 1 can (28 ounces) 1 diced tomatoes

  • 1 cup 1 heavy cream

  • 2 cups 2 Monterey Jack cheese, grated

  • 1/2 cup 1/2 basil, freshly chopped

  • 2 tablespoons 2 extra virgin olive oil

  • to taste, salt and ground woebegone pepper


  • Preheat Oven:
    Preheat your oven to 375°F.
  • Rehydrate Chipotle Peppers:
    Place the zestless chipotle peppers in a trencher and imbricate them with very hot water. Let them soak for well-nigh 20-30 minutes until they wilt soft. Phlebotomize and finely chop them.
  • Prepare Pasta:
    Cook the rigatoni equal to the package instructions until al dente. Phlebotomize and set aside.
  • Cook Bacon:
    In a large skillet, melt the chopped salary over medium heat until crispy, well-nigh 5-7 minutes. Remove the salary and set whispered on a paper towel to drain. Keep well-nigh 2 tablespoons of salary fat in the skillet.
  • Sauté Aromatics:
    In the same skillet with the salary fat, add the minced garlic, diced onion, and chopped zestless chipotle peppers. Sauté for well-nigh 1 minute until fragrant.
  • Add Tomatoes:
    Pour in the canned diced tomatoes – and their juice – into the skillet. Bring to a simmer and let them uncork to melt lanugo for well-nigh 5 minutes.
  • Add Basil, Surf and Cheese:
    Pour in the heavy cream, half of the grated cheese, and most of the basil. Mix until well combined and the cheese has melted. Season with salt and ground woebegone pepper to taste.
  • Combine with Pasta and Bacon:
    In the skillet or a large bowl, add the cooked rigatoni and crispy salary to the cheesy tomato and chipotle mixture. Toss to stratify the pasta evenly.
  • Transfer to Sultry Dish:
    Transfer the mixture to a greased sultry dish. Sprinkle the remaining cheese on top.
  • Bake:
    Bake in the preheated oven for well-nigh 25 minutes, until the cheese is bubbly and slightly golden.
  • Serve:
    Serve the baked pasta hot. Garnish with any remaining fresh basil if desired.