Smoky Tomato Bacon Pasta

Tomatoes, bacon and cream cheese make up the sauce for this easy pasta recipe. This Smoky Tomato Bacon Pasta is full of flavor!

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Photo Updated January 2013

Dear Paula Deen,

First of all, let me apologize for saying that your newest cookbook – The Deen Family Cookbook – was hit and miss. I did try many recipes from it before I made that statement, but I hadn’t tried this recipe yet. And let me tell you – this recipe is reason alone to buy this cookbook. Sure, it’s not even close to healthy, but really – do we really expect healthy from the queen of butter? But next time I’m looking for comfort on a plate, I’ll be opening this book up to this recipe and making myself a big bowl of this delicious pasta. It really is one of the most delicious pasta dishes I’ve tried lately! Thank you for making me once again believe in Paula Deen!

Sincerely,

Deborah
Taste and Tell

Smoky Tomato Bacon Pasta

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Author: Deborah Harroun

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: Italian

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Tomatoes, bacon and cream cheese make up the sauce for this easy pasta recipe. This Smoky Tomato Bacon Pasta is full of flavor!

1x2x3x

Ingredients

• ▢ 1/2 pound bacon
• ▢ 1 large yellow onion diced
• ▢ One 28-ounce can diced tomatoes drained
• ▢ salt and pepper
• ▢ 4 ounces cream cheese cut into pieces
• ▢ 1 pound uncooked pasta

Instructions

• In a large skillet, cook the bacon until crisp. Transfer to a paper towel lined plate. Pour off all but 1/4 cup of the bacon grease.
• Add the yellow onion to the grease and saute until soft, about 5 minutes. Add in the tomatoes and crumble in the bacon. Season with salt and pepper. Simmer, stirring occasionally, for about 10 minutes. Add in the cream cheese and stir until melted.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and transfer to a large bowl. Add the sauce and toss to combine.
• Serve immediately.

Recipe Notes:

from The Deen Family Cookbook