1 lb. bacon, cut up
4 c. chicken broth
2-14.5-oz. cans Italian-style
1 med. onion, chopped
4 garlic cloves, minced (or more, if desired)
½ t. crushed red pepper flakes, optional
16 oz. box uncooked linguine pasta
4 ozs. cream cheese
5 ozs. parmesan cheese, shredded
Cut bacon into 1-inch pieces and fry; remove from skillet. Put approximately 1 T. of bacon grease in a pot. Add minced garlic and pepper flakes; cook for
10–20 seconds. Add onion; cook 2–3 minutes or until onion is tender.
Add broth, diced tomatoes and about a handful of fried bacon pieces, reserving the rest for later. Add uncooked pasta, simmer for 9–10 minutes stirring occasionally, covered, or until pasta is cooked. Mix in the cream cheese until blended well with the pasta and the sauce is thickened.
Serve and top with some bacon and shredded Parmesan. This is great for two nights; for the second night, top the remaining pasta with mozzarella and/or Parmesan cheese and bake at 350° until heated through and cheese is melted.
Top with cooked bacon.
Joy Frazee, Portland