Creamy Tomato & Bacon Linguine

1 lb bacon
1 onion, peeled & diced
5 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 can Italian style tomatoes (crushed, diced, or puree)
5 c chicken stock
1 lb uncooked dry linquine
1/4 c grated Parmesan cheese
4 oz neufchatel cheese, cut into cubes (or cream cheese)

Optional garnish: minced fresh parsley, finely chopped sun-dried tomatoes


Cut the bacon into 1/4 inch strips and cook in a stockpot over medium heat until crisp.  Use a slotted spoon to remove bacon to a paper towel lined plate.  Drain all but about 1 tbs of the bacon drippings, turn temperature down to low.  Add the onion, garlic, and red pepper flakes and cook, stirring frequently for about 5 minutes until onions are soft and translucent.  Pour in the chicken stock and tomatoes and half of the reserved bacon, then increase heat to medium high, bringing to a boil.  When it is fully boiling, stir well and add linguine noodles, using tongs to toss it until the noodles soften enough to fully submerge.  Add the lid, drop the heat to low again, cover with a lid, and simmer for 10-12 minutes, stirring frequently so noodles don't stick.  Cook until noodles are done.  Remove pan from heat.  Stir in the grated cheese and the cubed neufchatel cheese, cover again and let stand for about 5 minutes.  Then toss the noodles in the sauce until cheese is melted and sauce has thickened.  Serve with remaining bacon and garnishes.


From Foodie with Family