This might be my new favorite pasta recipe! I loved this combination and thought it had great flavor. Gray really enjoyed it as well. This recipe is from Let's Dish.
16 oz. dry pasta
12 slices bacon
1 medium onion (chopped)
3 cloves garlic (minced)
1/2 teaspoon red pepper flakes
2 cups chicken broth
2 (14.5 oz) cans diced tomatoes
4 ounces cream cheese (softened and cubed)
1 1/2 cups grape tomatoes (halved)
1/2 cup fresh parsley (chopped)
1/2 cup Parmesan cheese
Salt and pepper to taste
Cut the bacon into 1/2 inch pieces. Cook in a large skillet until the bacon is crispy. Remove and place on paper towels to drain off the extra grease. Leave about 1 tbsp of grease in the skillet. Begin to cook the pasta in a large pot. Add the onion and garlic to the skillet and saute for 2 to 3 minutes. Add in the red pepper flakes and stir. Pour in the chicken broth and diced tomatoes and bring to a simmer. Stir in the cream cheese until it has melted into the broth mixture. Season with Salt and Pepper. Drain the pasta. Add the bacon back to the skillet and add the pasta, halved tomatoes and parsley. Stir and let cook for another 2 to 4 minutes. Serve and top with Parmesan.