Rigatoni with bacon, olives and ricotta

Name: Rigatoni with bacon, olives and ricotta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Rigatoni pasta; 7-10 Tbsp Salt; 3 red onions; 6 Stem(s) Sage; 4 discs Bacon; 200 g green and black olives without stone; 40 g Parmesan cheese; 200 g Ricotta cheese; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Rigatoni pasta
7-10 Tbsp Salt
3 red onions
6 Stem(s) Sage
4 discs Bacon
200 g green and black olives without stone
40 g Parmesan cheese
200 g Ricotta cheese
7-10 Tbsp Pepper

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel onions and cut into strips. Wash sage, shake dry, pluck leaves from the stems. Leave bacon in a pan without fat until crispy.
2
Remove the bacon slices. Sauté onions and sage in the bacon fat for about 5 minutes. Add olives. Slice parmesan. Drain the pasta in a sieve, collecting about 1/4 litre of cooking water. Pour cooking water into the pan and bring to the boil.
3
Put the pasta back in the pot. Add sauce and bacon and fold in. Serve with ricotta stains on plates. Sprinkle with parmesan and season with salt and pepper.