Noodles / Pasta: Spirelli in Tomato and Bacon Sauce Gratinated with Crispy Parmesan Crumble

5 from 8 votes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 527 kcal


For the sauce:

  • 1 Red Onion
  • 1 Clove of garlic
  • 1 Peppers yellow
  • 1 Zucchini
  • 100 g Diced breakfast bacon
  • 1,5 tbsp Lemon oil, or vegetable oil
  • 2 tbsp Tomato paste
  • 250 ml Coarse-grained spicy vegetable broth hot
  • 1 small can Chopped tomatoes
  • 1 Shot White balsamic vinegar with honey
  • 1 pinch Sugar
  • Coarse sea salt
  • Black pepper from the mill
  • 40 g Freshly grated Parmesan
  • 1 tbsp Frozen herbs of Provence

For the crispy Parmesan crumble:

  • 4 Discs Toast
  • 4 Spring onions
  • 6 Sun-Dried tomatoes in oil, drained
  • 3 tbsp Ground hazelnuts
  • 1 tbsp Frozen herbs of Provence
  • 1 tsp Dried rosemary
  • Zest 1/2 organic lemon
  • 5 turns Black pepper from the mill
  • 1 tsp Coarse-grained spicy vegetable broth
  • 120 g Butter
  • 40 g Freshly grated Parmesan


  • For the sauce, peel off the onion and the clove of garlic and dice finely. Clean and wash the peppers and zucchini, cut both into cubes. Heat the lemon oil in a pan and fry the vegetables together with the breakfast bacon for about 8 minutes. Season lightly with sea salt and black pepper.
  • Preheat the oven to 200 degrees (top and bottom heat). Stir the tomato paste into the vegetables and roast. Deglaze the pan with the chopped tomatoes and the hot vegetable stock, then bring to the boil briefly. Add the balsamic vinegar and sugar, reduce a little over a medium heat for 10 minutes, stir every now and then.
  • In the meantime, toast the toast and let it cool down briefly. Grind finely in the food processor. Clean and wash the spring onions, cut in half and cut into small pieces just like the dried tomatoes. Melt the butter in a saucepan. Put the ground bread, spring onions, dried tomatoes, ground hazelnuts, herbs, lemon zest, black pepper and the granulated vegetable stock in a bowl together with the liquid butter and mix thoroughly. Finally stir in the Parmesan.
  • To finish the sauce add the Parmesan and let melt while stirring. Finally, add the herbs to the sauce and season to taste again. Layer the pasta in a large baking dish and mix with the sauce.
  • Spread the crumble mixture evenly on it so that everything is completely covered and press down (this is important, otherwise the pasta will dry out when gratinating and become hard). Bake the pasta on the middle rack for 35-40 minutes.
  • Take the noodles out of the oven and serve (the crumble mixture disintegrates, which is also intended). Serve with a fresh salad of your choice. We liked it very much, have fun trying it out and enjoy your meal :-).
  • * Of course you can also use any other homemade or commercial vegetable broth. For the crispy Parmesan crumble in this recipe, however, I would replace the vegetable stock with a Mediterranean spice mixture, e.g. an Italian, amount as specified in the recipe. Here is the link to my vegetable broth: Broth / spice mixture: Coarse-grained spicy vegetable broth


Serving: 100gCalories: 527kcalCarbohydrates: 4.4gProtein: 11.3gFat: 52.3g
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Written by John Myers

Professional Chef with 25 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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