I cut the amount of pasta in half from the original recipe. With double the pasta, you wouldn't have nearly enough sauce for my taste. I also used cream cheese from a tub instead of a block. That's my version of the recipe below.
SMOKY TOMATO BACON PASTA
1/2 pound bacon
1 cup diced onion
1 (28 ounce) can diced tomatoes, drained
salt and pepper
4 ounces soft cream cheese (from a tub)
8 ounces uncooked penne pasta
In a large skillet, cook the bacon until crisp and brown. Transfer it to a paper towel lined plate. Pour off all but 1/4 cup bacon fat from skillet.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in the diced tomatoes, then crumble in the bacon. Season with salt and pepper. Simmer, stirring occasionally, until thick and chunky, about 10 minutes. Spoon in the cream cheese in pieces and stir until melted.
Meanwhile, cook the pasta according to package directions. Drain and transfer to a large bowl. Toss with the sauce and serve immediately.
Yield: 4 servings