If there's one theme to many of the recipes in my cooking today, my first annual cookbook, and this BLOG - it would include tomatoes and bacon. I used linguine for this recipe because thicker pasta would over-power the bacon and tomatoes. Pasta should enhance the ingredients you use, sort of like a "venue" for the other ingredients. Magnifico!!
12 slices bacon - cooked and crumbled
2 cans (14.5 oz) Italian-Style diced tomatoes
4 cups. chicken broth
1 med. onion - finely chopped
2 1/4 tsp. garlic salt
1/2 tsp. red pepper flakes
12 oz. uncooked linguine pasta
2 tbsp. parsley flakes
2 tbsp. grated Parmesan Cheese
4 oz. cream cheese
12 grape tomatoes - halved
Keep 1 tbsp. bacon grease in a large skillet. Microwave the chicken broth and canned tomatoes in a microwavable bowl on HIGH for 6 to 8 minutes or until hot. Add finely chopped onions, garlic salt, and red pepper flakes to the skillet and cook 10 to 20 seconds or until the onions are tender. Carefully add broth mixture, uncooked pasta, and half of the bacon. Cover and simmer 9 to 10 minutes or until pasta is almost cooked, but still firm, stirring occasionally. Cut cream cheese into cubes and grape tomatoes lengthwise. Remove skillet from heat. Stir in parsley, cream cheese, and grape tomatoes. Let stand 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining crumbled bacon, Parmesan cheese, and parsley.
EASY!! But really satisfying. Serve it with a nice Chianti or a Lambrusco. Like I said, "MAGNIFICO!!"
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