Summary

Ingredients

• 400 g penne
• 100 g bacon, mixed
• 500 g tomato (s), fresh or 1 lare can pelati
• 1 bunch parsley, smooth
• 2 small chilli pepper (s), red
• 50 g parmesan or pecorino, freshly rated
• 1 onion (s)
• 2 cloves garlic
• 2 tablespoon butter
• salt
• Pepper, freshly ground

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Instructions

1. Cut the bacon into fine strips. Peel and core the tomatoes, cut the flesh into small pieces and strain through a sieve. Finely chop the parsley and onion. Cut the garlic cloves into thin slices.
2. Bring 4 liters of salted water to the boil in a saucepan and pre-cook 400 g of penne for 5 minutes.
3. Heat 2 tablespoons of butter in a large pan. Add the bacon and onions and simmer on a low heat while stirring without letting the color take off. Stir in the garlic, tomato puree and the chili peppers, season with salt and pepper. Let simmer on a low heat.
4. Drain the penne, reserve a few tablespoons of the hot cooking water. Drain the penne briefly and mix it with the sauce. Simmer on a low flame until the pasta is al dente. If necessary, add more cooking water. Remove the chilli peppers if necessary. Season again with salt and pepper.
5. Mix with the cheese as you like, arrange in a preheated bowl or deep plates and sprinkle with the parsley. Or serve the freshly grated cheese separately so that each guest can help themselves to their needs.
6. Important: The cheese should only be rubbed shortly before use, because after ten minutes it starts to oxidize in the air. That is, it changes its fine taste.
7. I usually make this dish without bacon, but with a little more butter. It tastes very good that way too.