Ingredients
- 4 slices of bacon
- 1/2 cup diced onion (about
- half an onion)
- 1 14.5 oz can diced tomatoes (don't drain them!)
- 2 about 2 ounces of cream cheese (two slices off the 8 oz package)
- 1/2 pound of pasta
Preparation
Step 1
Start a big pot of salted water to boil for the pasta.
Cook the bacon until crisp and then lay on paper towels to dry. Pour off most of the bacon grease but leave a spoonful or so to cook the onions in. Cook the onions about 5 minutes, until soft, then pour in the can of tomatoes, juice and all. Crumble the bacon into the tomatoes and onions and stir together. Cook at a simmer, uncovered, about 10 minutes. If it gets too dry, add a spoonful of the pasta water. Stir in the cream cheese until melted.
Start cooking the pasta so it's done about the time the sauce is done. I used a tri-color pasta but I think this would be prettier with plain pasta. Cook until just al dente. Don't drain the pasta by dumping it in a colander in your sink. Instead lift the pasta out with a slotted spoon and put it in your skillet with the sauce to finish cooking. Stir it all together and serve.