Everyone loves a quick pasta dish, and if they don't, they should.
This one has a super easy, slightly creamy sauce with chunks of
Pepper Jack Pasta with Roasted Tomatoes, Bacon and Artichokes
2 pints cherry tomatoes, roasted
1 lb spaghetti
6 slices bacon, cut lengthwise into 1/4 inch strips
1 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 tsp flour
3/4 cup chicken broth
1 tsp basil
1/3 cup Pepper Jack cheese, grated (generous 1/3 cup)
2 7.5oz jars marinated artichoke hearts, chopped
1/3 cup freshly grated Parmesan cheese
Salt and Pepper
Fresh chopped parsley
Heat oven to 425*.
Place tomatoes on a baking sheet, drizzle with olive oil and sprinkle with a little salt and pepper. Roast for 15 minutes or until tomatoes burst.
Cook pasta in salted water until el dente; drain, reserving 1 cup of pasta water.
Cook bacon in a large skillet until just crisp; remove to a paper towel lined plate.
Pour out all but 1 tbsp of bacon grease. Add 1 tbsp of olive oil and sauté onion and garlic until softened. Stir in the flour and cook 2-3 minutes. Whisk in chicken broth and basil; cook 2-3 minutes. Whisk in cheese until melted. Stir in tomatoes with any juices, artichoke and reserved bacon.
Add cooked pasta and Parmesan cheese, tossing until coated; adding reserved pasta water until desired consistency in reached. Taste for seasoning adding salt and pepper if desired.
Garnish with additional Parmesan cheese and fresh chopped parsley.