January 28, 2013

Pepper Jack Pasta with Roasted Tomatoes, Artichokes and Bacon

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 
roasted tomatoes, artichokes and bacon.

Linked with : Weekend Potluck and  Foodie Friday

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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.

1 comment:

  1. Hey! This pasta dish looks great. Over at my blog I'm hosting a party called Pantry Party and this month the theme is pasta. This dish would be great to join us and if you have any other pasta dishes that utilize what's in your pantry, you should join!