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- 1 tablespoon olive oil
- 200g bacon rashers, rind and excess fat trimmed, coarsely chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon dried chilli flakes
- 125ml (1/2 cup) white wine
- 350g dried tortiglioni pasta
- 625ml (2 1/2 cups) water
- 250ml (1 cup) passata (tomato pasta sauce)
- 100g bought baked ricotta, thinly sliced
- 1/3 cup fresh continental parsley leaves
Method
- Heat the oil in a large saucepan over medium-high heat. Add the bacon, garlic and chilli and cook, stirring, for 3 minutes or until bacon is golden.
- Add the wine and cook for 2 minutes or until wine reduces slightly. Add the pasta and stir to coat. Add the water and passata. Season with salt.
- Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until the pasta is al dente and the liquid has reduced and thickened.
- Divide pasta mixture among serving dishes. Top with the baked ricotta and parsley. Season with pepper to serve.
