One Pot Tomato Bacon Pasta

I have seen several "one pot" pasta recipes online but have never tried one. I took several ideas and came up with this. It's really easy and delicious! The starch in the pasta makes it thick and creamy without using any cream.


One Pot Tomato Bacon Pasta

1 pound sliced bacon, medium thickness
1 large onion, peeled and finely diced
3-4 large or 5-6 small cloves of garlic, finely minced
1/2 teaspoon chili powder
1/2 teaspoon Italian seasoning
2 cups canned tomato puree
5 cups chicken stock
1 pound uncooked dry spaghetti
¼ cup grated Parmesan cheese

Do not separate the bacon into slices; keep them stacked together (or if they are fanned out in the package, stack them on top of each other into a slab). Cut the bacon crosswise into 1/2 inch strips (if it is difficult to cut, put it into the freezer for a few minutes until very cold).

Cook the bacon in a large stockpot over medium-high heat, stirring to separate the bacon bits. Cook, stirring frequently, until bacon is crisp. Remove the bacon with a wire skimmer to a paper towel lined plate.

Drain all but about 1 tablespoon of the bacon drippings from the pan and return the pan to the heat, lowering the temperature to medium. Add the onion and garlic and cook, stirring frequently, for about 10 minutes, or until the onions are golden and soft. Stir in the chili powder and Italian seasoning and continue cooking until spices are fragrant, about 5 minutes.

Pour in the chicken stock and tomatoes and then raise heat to high, bringing the mixture to a boil. When it has come to a full boil, stir and then add in the spaghetti (you can break them into thirds for easier stirring).

Cover the pot, reduce the heat to low and simmer for about 10-15 minutes, stirring occasionally until the spaghetti is cooked al dente. Stir in the cooked bacon and Parmesan cheese, toss well, and serve hot. Serve with more cheese on the side.