Rich and Creamy Tomato Bacon Pasta

1. First, chop up and sauté that bacon in a deep skillet over medium-high heat. While the bacon is cooking, give the onion a rough dice. Once the bacon starts getting brown, add the onion and continue to sauté until the onion is softened. This whole process can take a while, maybe 12 minutes or so. When it’s about done, take a baster and suck out all the excess bacon grease.

2. Add the sherry and deglaze the pan, scraping up any brown bits. Let it boil away a little for 2-3 minutes.

3. Add the spaghetti sauce. If you’re against premade spaghetti sauce, use regular tomato sauce with some spices (garlic powder, salt and pepper, thyme, oregano, some sugar).

4. Cover the pan and let the sauce simmer on medium-low for about 10-12 minutes.

5. Add the sugar, cream, crème fraîche, blue cheese, and salt and pepper to taste. A good substitution for crème fraîche if your grocery store doesn’t carry it is sour cream mixed with mascarpone. Stir until incorporated and heated through. Dip in your spoon and take a taste, then adjust the seasonings to your liking.

6. Serve the sauce over the pasta, and garnish with parsley, cilantro, basil, or whatever herb floats your boat.