Bacon, Tomato, and Blue Cheese Shells

A few simple but powerful ingredients go a long way to make this quick pasta dish a memorable one. Pick the best bacon and blue cheese you can find -- their smoky, pungent flavors carry the meal.

Casey Barber

Bacon, Tomato, and Blue Cheese Shells

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    4 strips bacon (preferably apple wood-smoked), roughly diced 1/4 pound creamy and mild blue cheese like Gorgonzola dolce
    3 cups chicken or vegetable broth kosher salt
    1 pound shell pasta freshly ground black pepper
    1 pint cherry tomatoes, rinsed and quartered


    Prep: 10 min Total:
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    • 1

      Heat the bacon in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium-low heat, stirring occasionally, for about 8-10 minutes until crispy.

    • 2

      Remove the bacon from the pan and reserve on a paper towel-lined plate.

    • 3

      Raise the heat to medium and add the broth to the pan.

    • 4

      Stir to scrape up the browned bits on the bottom of the pan and bring the broth to a simmer.

    • 5

      Add the pasta and tomatoes and cook, stirring frequently, for about 10 minutes until the pasta is still a few minutes away from being tender (close to al dente).

    • 6

      Add the blue cheese in chunks and stir until melted into the sauce.

    • 7

      Continue to simmer if necessary to finish the pasta, then stir in the reserved bacon.

    • 8

      Season with salt and pepper to taste, and serve immediately.

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