With fresh tomatoes, crisp bacon and creamy Gorgonzola, this pasta dish doesn’t disappoint. The best part? The pasta cooks in the pot with the liquid and no draining required – truly a quick and easy “one pot wonder!”
5 strips Hempler's Bacon, roughly diced
4 cups chicken broth
1 pound mini penne pasta (or small shell pasta)
1 pint cherry tomatoes, rinsed and quartered
4 oz. crumbled Gorgonzola cheese
Fresh ground pepper
Cook the diced bacon in a large, heavy-bottomed, high-sided skillet (or dutch oven) over medium-low heat, about 8-10 minutes, until crisp.
Remove the bacon from the pan and drain on a paper towel-lined plate. Set aside. Drain any remaining bacon grease from the pan.
Increase the heat to medium and add the broth to the pan.
Stir to scrape up the browned bits on the bottom of the pan and bring the broth to a simmer.
Add the pasta and tomatoes, and cook, stirring frequently, about 10 to 12 minutes until pasta is a few minutes from being done.
Add the crumbled Gorgonzola and stir until melted into the sauce.
Continue to cook and stir if necessary until the pasta is finished and tender (al dente).
Remove from heat and stir in the reserved bacon. Add salt to taste (if necessary) and fresh ground pepper. Serve immediately.