Cook pasta in large saucepan of lightly salted boiling water until just tender. Cut rinds of bacon and chop. Cook bacon and onion in frying pan for 5 minutes. Cook till bacon is crisp and onion lightly browned. Stir in flour then spiced tomatoes. Heat until mixture is boiling (break tomatoes up). Sauce will thicken. Simmer for 3 minutes. Cut cream cheese into cubes and add to pan - squash it into sauce mixture - stir well. Drain pasta as soon as cooked then stir it through the sauce. Sprinkle with parsley. Serve immediately. NB: Mexican spiced tomatoes can be replaced with a can of whole tomatoes, 2 teaspoons of tomato paste and some fresh or diced herbs.
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