Egg-made maccheroncini with bacon and tomato


Ingredients for four people

  • 400 gr Maccheroncini egg-made pasta
  • One Red Pepper
  • Basil leaves
  • Grated Parmesan Cheese
  • 500gr tomato sauce
  • 150 gr smoked bacon
  • One onion
  • Extra-Virgin Olive Oil
  • Salt

Cut the bacon into small cubes, then cook it into a pot with oil; when bacon starts to darken take it out.

In the same casserole start to slightly fry the onion cut into thin slices together with the red pepper. Add the tomato sauce, some salt and keep cooking for 15 more minutes so that the sauce thickens. Put the bacon back into the pot, mix the sauce, turn off the cooker and add the basil previously chopped.

Cook the pasta in salted water, drain it, mix it with the sauce, add the grate Parmesan Cheese and serve

Suggested wine match: Sangiovese Colli Pesaresi



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