This bucatini is perfect for those times when it’s been a really long week…but it’s only Tuesday. You know, when the last thing you want to do is spend an hour in the kitchen and then wash a mountain of dishes. Which for me is pretty much every day.
This meal cooks all in one pot AND comes together in less than 30 minutes. So basically – minimal ingredients, minimal prep time and minimal clean up. It’s a minimal winimal! OMG can you tell I’ve been watching way too much Little Baby Bum and Word Party and Story Bots. My life is just a series of children’s signalongs. But I am going to trademark that minimal winimal phrase so don’t try to use it, okay?
This rich, indulgent one pot pasta creation is also a great way to use up all those ripe, juicy tomatoes from the farmer’s market or your bountiful CSA! I love this time of year when the days are hot but the nights are cool. And the leaves are starting to change color. And I’ve got comfort food on the brain. But all those delicious garden grown veggies are still in season!
So get ready to fry up some bacon, use a bit of the grease to saute some onion and garlic and then throw everything in the pot and let it go for 15 minutes. And voila! Dinner is done and you’ve only got one pot to throw in the dishwasher! Also, feel free to sub your favorite kind of pasta or whatever cheese you’ve got in the fridge. This recipe has my signature ratios for any one pot pasta combination. I like to use about 6 cups liquid per 16 ounces of pasta. And about 6-8 ounces of cheese seems to be the sweet spot for a creamy sauce all in one pot. Keep your eyes peeled for my one pot mac and cheese – coming to the blog soon!
This bucatini is the perfect meal for those busy weeknights when you have less than 30 minutes to make dinner but still want to get a hot meal on the dinner table!
- 8 oz. bacon, diced
- 1 small white onion, diced
- 2 cloves garlic, minced
- 32 oz. chicken stock
- 2 cups milk
- 1 pint grape tomatoes
- 6 oz. crumbled blue cheese
- 1 lb. bucatini pasta
- Kosher salt
- fresh cracked pepper
- 1/3 cup heavy whipping cream
- Optional: micro greens or chopped parsley for garnish
- Heat a large pot over medium heat. Cook diced bacon, stirring occasionally until dark golden brown and crispy. Set aside. Reserve 1 tablespoon bacon grease and discard the rest.
- Heat remaining bacon grease in the same large pot over medium heat. Add onion and a pinch of salt and pepper. Cook for 3-4 minutes, stirring frequently. Add garlic and cook for another minute.
- Add chicken stock, milk, tomatoes, blue cheese and bucatini to the pot. You might have to break the bucatini in half depending on the size of your pot. Add another moderate pinch of salt and pepper and turn the heat to medium high. Bring the mixture to a simmer, then turn the heat to medium low and simmer uncovered for 15-18 minutes, stirring occasionally.
- Once the pasta is cooked al dente, remove from the heat, stir in cream and garnish with micro greens or parsley.
This pasta is rich, so I like to pair it with a crisp green side salad and a light bodied glass of chilled white wine. Doesn’t that sound glorious? Most nights I pair my dinner with a mango La Croix and goldfish crackers or a half eaten cheese stick that my toddler didn’t want. #momlife
Keywords: pasta, noodles, family dinner, simple, easy, recipe, weeknight meals, blue cheese, bacon, comfort food,