Smoky Tomato-Bacon Pasta
Serves 4 to 6
1/2 pound bacon (about 10 slices)
1 large yellow onion
One 28-ounce can diced tomatoes, drained
salt and pepper
4 ounces cream cheese, cut into pieces
1 pound uncooked pasta
In a large skillet, cook the bacon until crisp and brown. Transfer it to a paper towel lined plate. Pour off all but 1/4 cup fat from skillet.
Add the onion and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in the diced tomatoes, then crumble in the bacon. Season with salt and pepper; simmer, stirring occasionally, until thick and chunky, about 10 minutes. Stir in the cream cheese until melted.
Meanwhile, in a large pot of boiling salted water, cook the pasta according to the package directions. Drain and transfer to a large bowl. Toss with the sauce and serve immediately.