CREAMY TOMATO & BACON PENNE

1. Cook penne in lightly salted water until almost al dente. Reserve some pasta water, then drain.
2. Precook bacon if you can it speeds things up! Reserve some crispy pieces for topping.
3. Heat olive oil in a large skillet. Add tomatoes cut-side down around the pan and remaining bacon in the middle. Cook bacon through.
4. Add onion; cook until softened. Add garlic, stir briefly, then cover until tomatoes soften and skins loosen.
5. Remove skins, mash tomatoes, and simmer uncovered for a few minutes.
6. Add seasonings, then marinara, a splash of pasta water, heavy cream, and mozzarella in that order. Keep heat low and mix until creamy.
7. Add penne and finish cooking in the sauce. Top and enjoy!

Tip: Add pasta water gradually for a thinner sauce. Too runny? Simmer gently or add a little more cheese. Taste before adding salt—bacon, bouillon, cheese, and pasta water all add salt!