Cook the Bacon: Fry the bacon until crispy. Remove the extra grease from the skillet, leaving about 1 tablespoon. Put the bacon on a paper towel to drain and cool.
4 ounces bacon
Cook the Veggies: In the same pot, add chopped onion and minced garlic. Cook for about 2 minutes, stirring often.
⅓ cup scallions, 4 cloves garlic
Add Spices: Sprinkle in smoked paprika and red pepper flakes. Stir well.
½ teaspoon smoked paprika, 1 teaspoons crushed red pepper
Combine Ingredients: Add the uncooked rigatoni pasta to the pot. Pour in the marinara sauce, broth, and salt. Mix everything together and bring it to a soft boil.
14 ounces rigatoni pasta, 2 cup homemade marinara sauce, 1 teaspoon kosher salt , 4 cup low-sodium chicken
Simmer the Pasta: Cover the skillet, turn the heat to medium-low, and cook for 12-13 minutes, or until the pasta is done.
Finish the Dish: Once the pasta is cooked, stir in heavy cream, cooked bacon, green peas, and parmesan cheese. Cook over medium heat until the sauce is creamy and everything is well mixed.
4 ounces bacon, ⅓ cup heavy cream, ½ cup parmesan cheese , 1 cup green peas
Serve: Serve immediately. You can add fresh herbs and extra parmesan cheese on top if you like.
grated parmesan, fresh chopped parsley, crumbly bacon
