Creamy Tomato Basil Pasta with Turkey Bacon: Your New Weeknight Obsession
Enjoy a satisfying, creamy pasta dish without the heaviness, perfect for a quick weeknight meal.
This recipe comes together in just 25 minutes using under 10 pantry and fridge staples.
Ideal for busy weeknights, this pasta offers a complete meal that’s both flavorful and efficient.
The rich tomato basil sauce achieves its creamy texture from a clever combination of pasta water and a dairy-free alternative, creating a luxurious mouthfeel.
Crispy turkey bacon contributes a savory, smoky depth and a satisfying crunch, providing a lighter yet equally delicious alternative to traditional bacon.
Fresh basil brightens the dish, perfectly balancing the richness of the sauce and the savory notes of the bacon.
Creamy Tomato Basil Pasta With Turkey Bacon
Combines al dente pasta with a creamy tomato basil sauce, topped with crispy turkey bacon.
Ingredients
- 12 oz (340g) penne pasta, or similar short pasta
- 2 tsp (10g) kosher salt, for pasta water
- 6 slices (170g) turkey bacon, cut into 1/2-inch (1.2 cm) pieces
- 2 tbsp (30ml) olive oil, divided (1 tbsp if not enough bacon fat)
- 1 medium (150g) yellow onion, finely diced
- 4 cloves (20g) garlic, minced
- 1 tsp (5g) dried oregano
- 1/2 tsp (2.5g) red pepper flakes
- 1 can (28 oz / 794g) crushed tomatoes, undrained
- 1/2 cup (120ml) chicken or vegetable broth
- 1/2 cup (120ml) heavy cream (double cream)
- 1/4 cup (25g) grated Parmesan cheese, plus more for garnish
- 1/2 cup (15g) fresh basil leaves, chopped, plus extra whole leaves for garnish
- 1/2 tsp (2.5g) black pepper, freshly ground
Instructions
- Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 1/2-inch (1.2 cm) turkey bacon pieces. Cook 7-10 minutes, stirring frequently, until crispy and golden brown. Remove cooked bacon with a slotted spoon; transfer to a paper towel-lined plate. Reserve 1 tbsp (15ml) rendered turkey bacon fat in the skillet. If less than 1 tbsp (15ml) remains, add 1 tbsp (15ml) olive oil.
- Bring 8 cups (1.9 L) water to a rolling boil over high heat. Add 2 tsp (10g) kosher salt. Add penne pasta. Cook 10-12 minutes, stirring occasionally, until al dente. Reserve 1 cup (240ml) pasta water. Drain pasta.
- Return skillet to medium heat. Add finely diced yellow onion. Sauté 5-7 minutes, stirring occasionally, until softened and translucent.
- Stir in minced garlic, dried oregano, and red pepper flakes. Cook 1 minute, stirring constantly, until garlic is lightly golden.
- Pour in 1 can (28 oz / 794g) crushed tomatoes and 1/2 cup (120ml) chicken or vegetable broth. Bring mixture to a simmer. Reduce heat to low. Cover skillet. Cook 15 minutes, stirring occasionally, until sauce thickens slightly.
- Remove lid. Stir in 1/2 cup (120ml) heavy cream and 1/4 cup (25g) grated Parmesan cheese. Cook 2-3 minutes, stirring constantly, until heated through and creamy. Adjust seasoning with salt and black pepper as needed.
- Add cooked, drained penne pasta to skillet. Toss to coat pasta with sauce. If sauce is too thick, add reserved pasta water until desired consistency.
- Remove skillet from heat. Stir in 1/2 cup (15g) chopped basil leaves until combined.
- Divide pasta among serving bowls. Garnish with fresh basil leaves, grated Parmesan cheese, and crispy turkey bacon pieces. Serve.
Notes
- Roast 1 cup (150g) cherry tomatoes with olive oil, salt, and pepper at 400°F (200°C) for 15 minutes. Stir into the sauce with crushed tomatoes.
- Pair with a green salad and warm bread or garlic bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding chicken broth, water, or milk if sauce thickens.
Pro Tips for Perfect Creamy Tomato Basil Pasta
Ingredient Tips
- Turkey Bacon:Select thick-cut turkey bacon (approx. 1/8-inch). Cook over medium-low heat for 8-10 minutes, flipping every 2 minutes, until deeply golden brown and uniformly crisp for superior texture.
- San Marzano Tomatoes:Use a 28-ounce can of whole peeled San Marzano tomatoes, hand-crushing them. Their natural sweetness and lower acidity yield a superior, richer sauce base.
- Garlic:Mince 4-5 cloves (about 2 tablespoons) of fresh garlic very finely. Sauté for 30-45 seconds over medium-low, until fragrant but not browned, to prevent bitterness.
- Fresh Basil:Chiffonade 1/2 cup fresh basil (1/8-inch ribbons). Add only at the very end, just before serving, to preserve its vibrant green color and delicate fresh aroma.
- Parmesan Cheese:Grate 1.5 cups (approx. 4 ounces) fresh Parmesan. This melts smoothly, avoiding the grainy texture from pre-shredded cheese with anti-caking agents.
Technique Tips
- Aromatic Base:Sauté 1 medium diced yellow onion in 1 tablespoon reserved turkey bacon fat (or olive oil) over medium heat for 5-7 minutes until translucent and softened, for a sweet foundation.
- Deepen Tomato Flavor:Simmer crushed tomatoes with 1/2 teaspoon red pepper flakes (optional) over low heat for 15-20 minutes. It should thicken, deepen in color, with small bubbles appearing at the edges.
- Al Dente Pasta:Cook 12-16 ounces pasta in 1 gallon of water with 2 tablespoons coarse salt. Boil for 1-2 minutes less than package directions, ensuring it’s firm to the bite (“al dente”).
- Emulsify Sauce:Whisk 1 cup hot pasta water, 1/4 cup at a time, into the sauce before adding cream. This starch creates a glossy, cohesive emulsion, preventing watery or greasy results.
- Cream & Cheese Off-Heat:Remove sauce from heat before stirring in 1/2 cup heavy cream and 1 cup grated Parmesan. This prevents curdling and ensures a velvety smooth, un-clumped finish.
Common Issues
- Sauce Too Thin:If sauce lacks body and doesn’t cling, simmer gently for an additional 5-8 minutes until it visibly thickens. Avoid high heat to prevent scorching.
- Sauce Too Thick/Dry:If sauce becomes too thick or dry post-pasta, gradually stir in 1/4 to 1/2 cup additional reserved warm pasta water, one tablespoon at a time, until desired consistency.
- Cream Curdles:To fix curdled cream, ensure it was room temperature. Vigorously whisk the sauce off heat, or add 1/4 teaspoon baking soda to neutralize acidity, then stir until smooth.
- Turkey Bacon Not Crisp:For consistently crisp bacon, cook on medium-low for 10-12 minutes total, pressing with a spatula. It needs to achieve a dark golden brown and firm texture.
Storing, Reheating & Recipe Variations
Refrigerator Storage
Duration: 3-4 days in airtight container
To maintain optimal quality, store leftover Creamy Tomato Basil Pasta With Turkey Bacon in an airtight glass container or BPA-free plastic container. Ensure the pasta is completely cooled before transferring it to the refrigerator to prevent bacterial growth. Over time, the pasta will continue to absorb the creamy tomato basil sauce, causing it to soften further and the sauce to thicken significantly. The turkey bacon will lose any initial crispness, becoming chewier. While safe to consume for up to 5 days, the vibrant basil flavor will begin to diminish after day 3, and the pasta’s texture may become slightly mushy, making days 1-3 the best for enjoying leftovers.
Freezer Storage
Duration: 2-3 months
Freezing Creamy Tomato Basil Pasta With Turkey Bacon is possible, though some texture changes are inevitable. To freeze, allow the pasta to cool completely. Portion into freezer-safe airtight containers, such as rigid plastic or glass containers, leaving about an inch of headspace for expansion. Alternatively, use heavy-duty freezer bags, pressing out as much air as possible before sealing. Label with the date. When ready to enjoy, thaw overnight in the refrigerator. Expect the pasta to become considerably softer and potentially mushier upon thawing and reheating. The creamy sauce, being dairy-based, may show some slight separation or become a bit grainy, and the turkey bacon will be very soft, losing all crispness. The basil flavor will also be significantly muted. For best results, consider freezing only the sauce, then cooking fresh pasta and preparing turkey bacon when ready to serve.
Reheating Instructions
- Stovetop (Recommended):Transfer desired portion to a non-stick skillet over medium-low heat. Add 1-2 tablespoons of milk, broth, or water per serving to help rehydrate the sauce. Stir gently and consistently for 5-7 minutes, until the pasta is heated through and the sauce is smooth and simmering around the edges. This method works best for preserving the creamy texture and warming evenly.
- Microwave (Acceptable):Place pasta in a microwave-safe dish. Add 1-2 tablespoons of milk, broth, or water per serving. Cover loosely with a lid or plastic wrap, leaving a small vent. Microwave on high for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals until steaming hot. While convenient, the microwave can sometimes make the pasta slightly gummy or result in uneven heating.
- Oven (For larger batches):Preheat oven to 350°F (175°C). Place pasta in an oven-safe dish, adding a splash of milk or broth to prevent drying. Cover tightly with aluminum foil. Bake for 15-20 minutes, or until bubbling slightly around the edges and thoroughly heated through. Remove foil for the last 5 minutes if you wish to brown the top slightly, though this isn’t common for creamy pasta. This method is good for reheating larger portions without excessive stirring.
Overall Rating: The stovetop method works best for maintaining the pasta’s texture and sauce creaminess. The oven is a good alternative for larger batches. Microwaving is acceptable for speed but may alter the pasta texture slightly.
Make-Ahead Tips
To streamline meal prep for your Creamy Tomato Basil Pasta With Turkey Bacon, certain components can be prepared in advance. The creamy tomato basil sauce can be made up to 2-3 days ahead and stored in an airtight glass container in the refrigerator. Similarly, cook and crumble the turkey bacon, storing it in a separate airtight container for up to 3-4 days. For optimal texture, it is always recommended to cook the pasta fresh just before serving. However, if absolutely necessary, pasta can be cooked al dente, tossed with a touch of olive oil to prevent sticking, cooled, and stored in an airtight container for 1-2 days. When ready to assemble, simply reheat the sauce, cook the pasta, combine, then stir in the pre-cooked turkey bacon and fresh basil for maximum flavor and texture contrast.