Creamy “BLT” Pasta

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 1 pound penne pasta
  • 1 pound thick cut bacon
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 3 cups fresh spinach, chopped
  • 1 cup roasted cherry tomatoes, cut in half
  • 1/2 cup fresh cherry tomatoes, cut in half
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 8 ounces mascarpone
  • 1 tablespoon Sambal chile paste, optional
  • 1 cup freshly grated Parmesan cheese, dived
  • Roasted Tomatoes
  • 1 1/2 - 2 cups of cherry tomatoes cut in half, I use 1/2 yellow and 1/2 red
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon parsley
  • Sprinkle with garlic powder

Directions

  1. Prepare roasted tomatoes.

  2. Toss all of the roasted tomatoes ingredients in a mixing bowl: olive oil, salt, oregano, rosemary, parsley, garlic powder and tomatoes, toss to combine. Set tomatoes on a baking sheet and place in preheated oven of 425 degrees. Bake for 8 minutes.

  3. Remove from oven and cool on pan.

  4. Prepare pasta.

  5. Boil a large pot of salted water of medium-high heat. Add penne and cook according to the package directions. Once noodles are al dente, reserve ½ cup of pasta water, then drain the remaining water from the noodles and rinse noodles with cold water so that they don’t stick together.

  6. Prepare sauce while pasta is cooking.

  7. To make sauce heat a medium skillet over medium-high heat. Chop up the uncooked bacon and add to the skillet, cook until done. Once the bacon is thoroughly cooked, drain and place in a bowl, set aside.

  8. Place skillet back on the heat. Add 1 tablespoon olive oil add onion and cook for 2 minutes, then add garlic and cook until onion is translucent. Add roasted tomatoes and spinach. Remove from heat. Add in mascarpone, 1 cup Parmesan cheese, ½ cup reserved pasta water and chile paste, if desired. Stir until cheese is melted and smooth. Stir in bacon and pasta. I add ½ of the pasta and toss to coat.

  9. At this point you can add the remaining pasta or add as much as you would like. If you want a creamier pasta, only add about ½ – ¾ lb. of pasta. We love about ¾ lb. and keep the remaining ¼ lb. of cooked pasta for my son, who hates tomatoes.

  10. Stir in remaining fresh tomatoes. And serve topped with additional parmesan cheese, if desired.

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