Spirelli with ricotta and bacon sauce

Ingredients for 4 servings:

• 100 g bacon
• 1 large onion(s)
• 1 clove(s) garlic
• 1 large carrot(s)
• 2 stalk(s) Celery
• 500 g cherry tomatoes
• 200 ml vegetable stock
• 250 g ricotta
• 500 g spirals
• 50 g Parmesan cheese
• 60 g butter
• oil
• salt and pepper
• Sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Light and delicious!

Peel and finely dice the onion, finely chop the celery, and peel and grate the carrot. Press the garlic clove through a garlic press. Finely dice the bacon and halve the cherry tomatoes. Heat the oil in a pan and fry the bacon. Add the garlic and onion and sauté. Add the celery and carrot and sauté for 3 minutes, then pour in the stock. Let everything simmer slightly and then add the tomato halves. Season with salt, pepper, and sugar. Cut the ricotta into cubes and stir about 2/3 of it into the sauce. Grate the Parmesan cheese. Meanwhile, cook the pasta according to the package instructions, drain, and stir in the butter. Serve the pasta with the ricotta sauce. Sprinkle the remaining ricotta cubes and Parmesan cheese on top.