Image of celebrity recipe using Baker's Bacon products

Rigatoni Amatriciana with Sautéed Spicy Shrimp and Parmesan Reggiano

Chef Jason Dady
Course Main Course
Cuisine Italian
Servings 8 people


  • 1 lb Campanelle Pasta
  • 8 oz Whole Plum Tomato chopped and drained
  • 1 oz Red Chili Flakes
  • 6 oz Thick Sliced Double Smoked Baker’s Bacon
  • 1 ea Yellow Onion diced very small
  • 2 oz Parmigiano Reggiano or Pecorino
  • 2 oz Butter cold.
  • 1 lb Raw Shrimp peeled and deveined
  • TT salt and pepper


  • Cut Baker’s Bacon into half inch by half inch lardons and sauté in little olive oil until very crispy.
  • Drain fat and add onion, sauté until just brown
  • Add tomatoes and cook until “rusty orange”. Do not scorch. Should take a minimum of 8 minutes to caramelize the tomatoes.
  • Add shrimp and cook through.
  • Boil pasta until al dente.
  • Add campanelle pasta into tomato sauce and toss until pasta is hot.
  • Add butter and parmigiano reggiano at last second, stir to melt and serve.
  • To serve place pasta in center of bowl and grate more parmigiano reggiano cheese on top when plating.
Keyword Bacon, Italian, lardons, parmesan, Pasta, rigatoni, shrimp