Tri-colored Short Pasta with Tomato Sauce, Ricotta, Crispy Bacon, Yellow Bell Pepper, and Pecorino

For extra firmness and an excellent result, you can drain the pasta a minute earlier than indicated on the packaging and finish cooking it in the pan with the sauce. If desired, you can also add a bit of the pasta cooking water.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 13 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 20 g Oil, olive

  • 80 g Meat, pork, smoked bacon

  • 2 piece Bell pepper, yellow, fresh

  • 200 g Tomato sauce, without salt

  • 50 g Cheese, Parmesan, grated

Steps

  1. Place a pot with a larger amount of lightly salted water for cooking pasta on the stove (see tips).

  2. Cut the bacon into small pieces. Wash, clean, and dice the yellow bell pepper.

  3. Heat olive oil in a large pan, and sauté the bacon pieces and yellow bell pepper. Then add the tomato sauce with ricotta, mix well, and remove from heat.

  4. Add the pasta to the boiling water and cook for the time indicated on the packaging.

  5. Once the pasta is cooked al dente, drain it, mix it with the sauce, and sprinkle with pecorino. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 233.55 kcal
  • Fat: 6.45 g
    • Saturated Fat: 1.4 g
  • Carbohydrates: 34.95 g
    • Sugars: 1.94 g
  • Protein: 6.88 g
  • Fiber: 1.51 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water ensures excellent cooking consistency and prevents the pasta from sticking together while boiling.