in Italy

Rigatoni with tomato and bacon sauce

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Ingredients for 4 servings:

  • 500g rigatoni
  • 1 can/n tomatoes, pureed
  • 150 g bacon, diced
  • 50 ml cream
  • 1 onion(s)
  • 1 small can of peas
  • Salt
  • pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the finely diced onion in a pan until translucent, then add the bacon. Cook over medium heat for about 2 minutes. Then add the passata and season the sauce with salt, pepper, and a pinch of sugar. Once the sauce has boiled, add the cream until it turns bright red. Add the drained peas to the sauce just before serving, otherwise they will overcook. Then fold the cooked rigatoni into the sauce and stir well. You can also serve with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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