Dieter's oven-baked Tortiglioni

Ingredients for 4 servings:

• 300 g pasta (tortiglioni), cooked just al dente, drain briefly
• 150 g bacon (pancetta), diced, alternatively bacon
• 3 onions, peeled, diced
• 5 garlic cloves, peeled, diced
• 140 g tomato paste
• 140 ml red wine, dry
• 1 pinch(s) of sugar
• oil
• 200 ml cream
• 3 eggs, size L
• 100 g Parmesan, grated, possibly more, up to 150 g
• Sea salt
• Pepper, colorful
• oregano

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with pancetta, egg and Parmesan

Fry the bacon in oil in a pan. Add the onions and garlic. Allow to brown slightly. Stir in the tomato paste and sweat while stirring – BE CAREFUL: do not let it burn. Add a pinch of sugar and deglaze with the red wine. Add the tortellini and mix thoroughly. Season with salt, pepper, and oregano. Preheat oven to 200°C (top/bottom heat). Beat the cream with the eggs until fluffy. Add enough Parmesan to form a creamy mixture. Season with sea salt and mixed pepper. Transfer the tortellini mixture to an ovenproof dish and pour over the cream/eggs/Parmesan mixture. Place the dish in the preheated oven on the middle rack for about 20 minutes. Leaf salads with chives go well with this.