4 strips bacon, roughly diced
1/4 pound creamy and mild blue cheese like Gorgonzola dolce
3 cups chicken or vegetable brothkosher salt
1 pound Tenderoni shell pasta
Freshly ground black pepper
1 pint cherry tomatoes, rinsed and quartered
Heat the bacon in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium-low heat, stirring occasionally, for about 8-10 minutes until crispy.
Remove the bacon from the pan and reserve on a paper towel-lined plate.
Raise the heat to medium and add the broth to the pan.
Stir to scrape up the browned bits on the bottom of the pan and bring the broth to a simmer.
Add the pasta and tomatoes and cook, stirring frequently, for about 10 minutes until the pasta is still a few minutes away from being tender (close to al dente).
Add the blue cheese in chunks and stir until melted into the sauce.
Continue to simmer if necessary to finish the pasta, then stir in the reserved bacon.
Season with salt and pepper to taste, and serve immediately.