Pasta Peperone with bacon

Name: Pasta Peperone with bacon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, sweet paprika; 1 small red, yellow and green peppers; 1 Garlic clove; 400 g short tubular pasta (e.g. mezzi rigatoni); 8 Disc/s Bacon; 2 TABLESPOONS Tomato paste; 100 g Whipped cream

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

This calculation works out as follows: 3 x peppers plus 1 cream sauce. That makes a 100% delicious 25-minute lunch. If only math was always this easy.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, sweet paprika
1 small red, yellow and green peppers
1 Garlic clove
400 g short tubular pasta (e.g. mezzi rigatoni)
8 Disc/s Bacon
2 TABLESPOONS Tomato paste
100 g Whipped cream

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. In the meantime clean, wash and chop the peppers. Peel garlic and chop finely.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Fry bacon in a large pan until crispy. Take out, drain on kitchen paper. Fry the pepper and garlic in the hot bacon fat while stirring. Add tomato paste and briefly sauté. Add 200 ml pasta cooking water and whipped cream. Bring to the boil, simmer for 2-3 minutes, season to taste with salt, pepper and paprika.
3
Drain the noodles, add to the sauce and flip through. Serve the noodles. Break the bacon into large pieces and spread over the top. Parmesan tastes good with it.