Tomato & Bacon Rigatoni

Cook rigatoni in salted water according to package directions. Reserve 1 cup pasta water, then drain.

Meanwhile, cook bacon in a large skillet over medium heat until crisp. Transfer to a plate, leaving 1 tablespoon of bacon fat.

Add onion to the skillet and cook for 5 minutes until softened.

Stir in garlic and red pepper flakes; cook for 30 seconds.

Add crushed tomatoes and black pepper. Simmer for 10 minutes, stirring occasionally.

Add rigatoni and bacon. Toss with a splash of reserved pasta water, adding more as needed to loosen the sauce.

Remove from heat and stir in half the Parmesan. Taste and season with salt.

Serve topped with the remaining Parmesan.