Ingredients
Method
Cook the pasta.
- Cook the penne in lightly salted water until almost al dente. The pasta will finish cooking in the sauce. Before draining, reserve some of the pasta water.
Cook the bacon.
- If possible, precook the bacon to save time. Cook some of the bacon until crispy and set it aside for topping. Cook the remaining bacon until almost crispy so it can finish cooking with the tomatoes.
Cook the tomatoes and bacon.
- Heat the olive oil in a large skillet over medium heat. Arrange the Roma tomatoes cut-side down around the pan, leaving space in the center. Add the remaining bacon to the center and cook until the bacon is cooked through.
Add the onion and garlic.
- Add the chopped onion and cook until softened. Stir in the garlic and cook for about 30 seconds. Cover and continue cooking until the tomatoes are soft and their skins begin to loosen.
Mash the tomatoes.
- Remove the loosened tomato skins with tongs. Mash the tomatoes directly in the pan. Simmer uncovered for a few minutes to cook off excess liquid and concentrate the tomato flavor.
Season.
- Stir in the chicken bouillon, paprika, and Italian seasoning. Add salt and black pepper to taste. Remember that the bacon, bouillon, cheese, and pasta water will also add salt.
Make the creamy sauce.
- Add the marinara sauce and stir to combine. Add a splash of reserved pasta water, reduce the heat to low, then add the heavy cream and mozzarella. Stir until the cheese is melted and the sauce is creamy.
Finish the pasta.
- Add the penne directly to the sauce and continue cooking until al dente, stirring frequently. Add additional reserved pasta water a little at a time until the sauce reaches your desired consistency.
Finish and serve.
- Top with Parmesan and/or mozzarella, reserved crispy bacon, fresh parsley, a drizzle of olive oil, and salt and black pepper to taste. Serve immediately.
Notes
Pasta water: Add reserved pasta water gradually if you want a thinner sauce or need to stretch the sauce further.
If the sauce is too thin: Let it simmer gently first to reduce. If needed, add a little more cheese to help thicken it.
Watch the salt: Bacon, chicken bouillon, cheese, and salted pasta water all add salt. Start with less, taste the finished sauce, and add more only if needed.
Don't overcook the pasta: Cook the penne until just shy of al dente in the water. Finishing it directly in the sauce allows it to absorb more flavor.
Bacon tip: Save the crispiest bacon for topping so you still get plenty of crunchy bacon in every serving.
Tomato tip: Let the mashed tomatoes simmer for a few minutes before adding the marinara and cream. This reduces excess liquid and gives the sauce a richer tomato flavor.