Hawaiian One Pan Pasta
One Pan, Two Meats, and Pineapple in 40 Minutes
Hawaiian One Pan Pasta cooks rigatoni right in the skillet with Jones Dry Aged Bacon, cubed Jones Heritage Uncured Ham, tomato sauce, chicken broth, and seasonings — no separate pot needed. Pineapple tidbits and the reserved crispy bacon go in at the end, then mozzarella melts over the top before serving. This one pan pasta recipe serves four in 40 minutes and is the kind of weeknight dinner that generates zero dishes to complain about.
Ingredients
- 1 (12 oz.) package Jones Dairy Farm Dry Aged Bacon
- 8 ounces Jones Dairy Farm Heritage Uncured Half Ham, cut into 1/2-inch cubes
- 1 (15 oz.) can tomato sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz. rigatoni pasta, dry
- 8 oz. pineapple tidbits, drained
- 1 cup mozzarella cheese
- cilantro, chopped
Directions
Dice bacon into small pieces. Heat large skillet over medium heat and add bacon. Cook until crisp. Remove bacon with slotted spoon to paper towel lined plate to drain. Discard all but 1 tablespoon of bacon grease.
Add cubed ham to skillet. Cook, stirring frequently, until ham is browned. Add tomato sauce, chicken broth, onion powder, basil, salt and pepper; stir to combine.
Add pasta and stir. Bring mixture to a boil, then cover and cook until pasta is tender, about 15 minutes. Stir in pineapple and reserved bacon, then remove from heat.
Sprinkle top of pasta with mozzarella and cover. Let sit until mozzarella is melted. Sprinkle with cilantro before serving.
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