Bacon, Tomato, and Blue Cheese Shells
- Details
- Category: Steven's Recipes
- Published on Friday, 22 August 2014 19:06
- Written by Steven Fricke
- Hits: 2397
- 4 strips bacon (preferably apple wood-smoked), roughly diced
- 1/4 pound creamy and mild blue cheese like Gorgonzola dolce
- 3 cups chicken or vegetable broth
- Kosher salt
- 1 pound shell pasta
- Freshly ground black pepper
- 1 pint cherry tomatoes, rinsed and quartered
1 Heat the bacon in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium-low heat, stirring occasionally, for about 8-10 minutes until crispy.
2 Remove the bacon from the pan and reserve on a paper towel-lined plate.
3 Raise the heat to medium and add the broth to the pan.
4 Stir to scrape up the browned bits on the bottom of the pan and bring the broth to a simmer.
5 Add the pasta and tomatoes and cook, stirring frequently, for about 10 minutes until the pasta is still a few minutes away from being tender (close to al dente).
6 Add the blue cheese in chunks and stir until melted into the sauce.
7 Continue to simmer if necessary to finish the pasta, then stir in the reserved bacon.
8 Season with salt and pepper to taste, and serve immediately.