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Pasta al Fumé

Discover the al fumé pastaAn explosion of flavours combining sweetness and character. The pasta, perfectly al dente, is wrapped in a creamy tomato and crème fraîche sauce, enriched by the intense flavour of smoked bacon or pancetta.
A hint of chilli subtly spices up the dish, adding a touch of heat that perfectly balances the smoky flavours. For the perfect finish, freshly grated Parmesan melts gently over the top, adding an irresistible touch of indulgence. Serve this dish with a light salad or fresh bread for a complete and tasty experience.
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Racing: starter, Main course
The kitchen: Italian
Ingredients Method

Ingredients
  

  • 1 large knob of butter
  • 2 tbsp. olive oil
  • 4 à 5 garlic cloves
  • 400 grams smoked bacon
  • 1 tin of tomato paste
  • 500 grams Tomato coulis (preferably heinz)
  • 250 ml full cream
  • whole chilli or chilli powder to taste
  • parmesan
  • salt and pepper
  • 500 grams de penne lisce o rigatoni barilla o rummo

Method
 

  1. Heat a knob of butter and 1 tbsp olive oil in a saucepan.
  2. Add the chopped onion and garlic
  3. After one or two minutes, add the chopped smoked bacon.
  4. Cook for a further 5 to 10 minutes or until the liquid has absorbed.
  5. Add the tomato coulis and lower the heat.
  6. after cooking for one or two minutes, add the tomato paste
  7. add the chilli, salt and pepper and cook for about 20 minutes on a low heat
  8. At the end of cooking, add the cream
Cooking pasta
  1. Bring the water to the boil in a large pan with coarse salt.
  2. Once cooked al dente, drain and return to the pan.
  3. Add the sauce and Parmesan.