BLT Pasta

By jakkelly

Ingredients

• 1 pint half-and-half
• 4 ounces blue cheese
• Salt to taste
• Freshly-ground black pepper to taste
• 16 ounces hickory-smoked bacon cut into 1/2" pieces
• 1 large yellow onion chopped
• 2 garlic cloves minced
• 1 can peeled tomatoes - (28 oz) drained and diced
• 1 pound linguine cooked al dente
• 2 tablespoons chopped flat-leaf parsley for garnish

Preparation

Step 1

In a small saucepan, bring the half-and-half to a gentle simmer (do not boil). Add the blue cheese and stir until completely melted. Season with salt and pepper. Set aside and keep warm.

Cook the bacon in a large skillet over medium heat, stirring occasionally, until the edges are lightly browned, about 8 to 10 minutes. Drain off all but 2 tablespoons of the fat, then add the onion and garlic to the pan; sauté until wilted, stirring occasionally, about 5 minutes. Stir in the tomatoes and cook 1 minute longer.

Add the warm cheese sauce to the skillet and mix thoroughly. Simmer for 5 minutes.

Place the linguine in a large serving bowl and toss with the sauce. Sprinkle with parsley and serve.