Really Good Pasta

        You're going to have to trust me on this one, because I was so busy eating that I didn't care about taking a good picture.  But this is seriously sooo good - the sauce has cream cheese in it; how can you not love?  And bacon.  That is important in my house.   I think I'm going to break my cooking rule about repetition and make it again this weekend.  YUM.   Here is a link to the original recipe. 

Creamy Tomato - Bacon Linguine

1/2 lb. bacon, cut into bite sized pieces

1/2 lb. Italian sausage, casings removed

1/2 a medium onion, diced

2 1/2 t. minced garlic
2 1/2 c. chicken stock
7 oz. crushed tomatoes (about half a can)
1/2 lb. linguine 
1/8 c. Parmesan cheese, grated
2 oz. cream cheese, cut into cubes

Cook bacon pieces in a stock pot over medium heat until crisp. Meanwhile, cook sausage in a skillet over medium heat, breaking into pieces as it cooks.  Set aside cooked, crumbled sausage and keep warm.  When bacon is cooked, remove with a slotted spoon and drain on paper towels. Drain all but 1 T. of bacon grease from pot and return to stove, reducing heat to low.  Add garlic and onions and cook until onions are soft, about 5 minutes.  Add chicken stock, tomatoes, sausage and most of the bacon (reserving some for serving) and bring to a boil.  When mixture is fully boiling, add pasta, making sure it is fully covered with liquid.  Cover pot, reduce heat, and simmer for 10-12 minutes, or until pasta is cooked.  Remove from heat and stir in parmesan and cream cheese.  Cover and let stand for five minutes.  After the five minutes are up, toss pasta until cheese is melted and sauce is thickened.  Garnish with additional bacon and parmesan. 

This is so creamy and delicious!  OH MY.