Bacon, Tomato, and Blue Cheese Shells

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Category: Steven's Recipes

Published on Friday, 22 August 2014 19:06

Written by Steven Fricke

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• 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.