1 tablespoon salt
1 tablespoon olive oil
16 oz. Rigatoni
4 cups red or yellow cherry or grape tomatoes halved
4 oz. bacon chopped (4 to 5 slices)
5 oz. watercress or spinach coarsely chopped
1 teaspoon Steakhouse Seasoning Blend
1/2 teaspoon freshly ground pepper or coarse ground pepper, divided
Grated Parmesan or Romano Cheese
Bring 4 to 6 cups of water to a boil. Add 1 tablespoon salt and pasta to boiling water, cook according to package directions. Reserve 1/2 cup pasta water, set aside.
Drain pasta and remaining water.
While pasta is cooking heat oil in a skillet over medium-low heat. When oil begins to glisten add bacon and cook for 8 minutes or until bacon is crisp, stirring occasionally, remove bacon from pan, and set aside. Do not wipe out the pan, add the tomatoes, Steakhouse Seasoning Blend and 1/4 teaspoon black pepper to the bacon drippings. Increase heat to medium. Cook for 5 minutes, stirring occasionally and scrape bottom of the pan to loosen any browned bits. Stir in cooked bacon.
Add pasta to the pan with tomatoes, stir to coat. Add 1/2 cup of reserved pasta water and watercress or spinach stirring until greens wilt. Sprinkle with remaining 1/4 tsp. black pepper. Top each serving with grated cheese.