Rigatoni Aglio Olio with Bacon, Rockets and Cherry Tomatoes

It is hard for everyone to agree on a pasta style that is the most enjoyable. Some like it chunky, some like it light, some like it creamy while others just simply prefer wonton mee.
This pasta that I am making today will hopefully please everyone. I had 2 entire servings of the above and maybe you would too. Try it.

Mise en Place
serves 4

400g Rigatoni
10 slices of Good Streaky Bacon or Pancetta, grilled to crisp, broken to bits
1 Tbsp EVOO
4 cloves of garlic, chopped
2 shallots, chopped
1 Tbsp Crushed Chili Flakes
150g Arugula, washed
100g Cherry Tomatoes, disced
1 big handful of freshly grated Parmesan

1 Tbsp White Wine Vinegar
Sea Salt and Black Pepper

- Cook pasta in plenty of salted boiling water until al dente.
- Saute garlic, shallots and crushed chili with EVOO and a pinch of salt on a low heat.

- Add your bacon bits to the pan and saute for 2 mins.
- Throw in the tomatoes, vinegar and cheese. Turn off heat and stir.

- Stir in Arugula, season and serve.

Enjoy!