Ingredients:

Directions:

Prepare roasted tomatoes: Toss all of the roasted tomato ingredients to combine. Set on baking sheet and place in preheated oven of 425 degrees. Bake for 8 minutes. Remove from oven and cool on pan.

Boil a large pot of salted water of medium-high heat. Add penne and cook according to the package directions. Once noodles are al dente, reserve 1/2 cup of pasta water, then drain the remaining water from the noodles. Make sauce while pasta is cooking.

Heat a medium skillet over medium-high heat. Chop up the uncooked bacon and add to the skillet, cook. Once the back is thoroughly cooked, drain and place pan back on the heat. Add 1 tablespoon olive oil add onion and cook for 2 minutes, then add garlic and cook until onion is translucent. Add roasted tomatoes and spinach. Remove from heat. Add in mascarpone, 1 cup parmesan cheese, 1/2 cup reserved pasta water and chile paste, if desired. Stir until cheese is melted and smooth. Stir in bacon and pasta. I add 1/2 of the pasta and toss to coat.

At this point you can add the remaining pasta or add as much as you would like. If you want a creamier pasta, only add about 1/2 - 3/4 lb. of pasta. We love about 3/4 lb. and keep the remaining 1/4 lb. of cooked pasta for my son, who hates tomatoes.

Stir in remaining fresh tomatoes. And serve topped with additional parmesan cheese, if desired.

Source: adashofsanity.com