Al Bronzo Mezzi Rigatoni with Bacon, Arugula & Cherry Tomatoes

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Chef's Tip: As an alternative to air frying the bacon, you can cook the bacon in a skillet over medium/high heat and add olive oil, cooking the bacon until crisp, about 8-10 min. Remove from the pan with a slotted spoon, leaving the fat inside the pan. The same pan can be used to cook the garlic and tomatoes in step 3. 


Ingredients 7 Servings


  • 1 box Barilla® Al Bronzo™ Mezzi Rigatoni pasta
  • 12 ounces thick-cut bacon, quartered
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 pints cherry tomatoes, halved
  • 6 cups baby arugula
  • ½ cup Parmigiano-Reggiano cheese, grated
  • Sea salt and black pepper to taste
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  • In an air fryer @ 400 °F cook bacon until crisp, about 8-10 min. Then set aside.

  • Cook pasta according to package directions. 

  • Meanwhile, in a skillet over medium/high heat add olive oil, and garlic. Cook until fragrant, about 30 seconds.  Add tomatoes and cook for 4-5 min. or until tomatoes start to burst. 

  • Reserve 1 cup of pasta cooking water, drain pasta, and add to the skillet with ½ of the bacon, and the arugula. Add ¾ of the pasta cooking water, more if needed.

  • Remove from the heat. Add cheese and mix well. Top with remaining bacon.

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