Summary

Ingredients

• 100 g bacon
• 1 large onion (s)
• 1 clove garlic
• 1 large carrot
• 2 stalks celery
• 500 g cherry tomato (s)
• 200 ml vegetable stock
• 250 g ricotta
• 500 g spirelli
• 50 g parmesan in one piece
• 60 g butter
• oil
• salt and pepper
• sugar

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Instructions

1. Peel and finely dice the onion, finely chop the celery, peel and grate the carrot. Press the garlic clove through a garlic press. Finely dice the bacon and halve the cherry tomatoes.
2. Heat the oil in a pan and fry the bacon in it. Add the garlic and onions and sauté. Add the celery and carrots, cook for 3 minutes, then pour in the broth. Let everything simmer a little and then add the tomato halves. Season to taste with salt, pepper and sugar. Cut the ricotta into cubes and stir about 2/3 of it into the sauce. Grate the parmesan.
3. In the meantime, cook the pasta according to the instructions on the packet, drain it and mix in the butter.
4. Serve the pasta with the ricotta sauce. Scatter the rest of the ricotta cubes and parmesan over the top and serve.