One Pot Hawaiian Pasta

4 slices thick cut bacon, chopped

16 oz ham steak (or thick sliced from the deli), cubed

1/2 large red onion, chopped

2 cloves garlic, minced

1 (15 oz) can tomato sauce

2 C. water

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. Kosher salt

1/2 tsp. red pepper flakes

12 oz dry penne pasta

16 oz diced pineapple (fresh or canned)

1 C. (4 oz) mozzarella cheese

Chopped parsley, for topping

 

Heat a large skillet over medium heat and add the bacon. Cook until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate to drain. Discard all but 1 T. of the bacon grease.  Add the cubed ham and onion to the skillet. Cook, stirring frequently, until the ham is browned and the onion is just soft, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds more. Add the tomato sauce, water, basil, oregano, salt and pepper flakes. Stir to combine, then add the pasta and stir again. Bring the mixture to a boil, then cover and cook until the pasta is tender, about 15 minutes (stir one or two times during cooking to make sure nothing is sticking).  Stir in the pineapple and reserved bacon, then remove from the heat. Sprinkle the top of the pasta with the mozzarella and cover again. Let the dish sit until the mozzarella is melted. Sprinkle with parsley before serving.