Farfalle With Smoked Bacon

Preparation:

Preparation: Heat a spoonful of oil in a saucepan, brown the bacon cut into cubes and the chopped chilli pepper. When they have browned, add the peeled tomatoes, adjust the salt and cook over low heat for half an hour. A few minutes from the end, add the cream, mix, reduce the heat and leave to thicken. Meanwhile, bring plenty of salted water to the boil and boil the farfalle. Drain them al dente, pour them into the pan with the sauce and cook for half a minute, stirring. Sprinkle with plenty of grated cheese. Accompanying wines: Riviera Del Garda Bresciano “Chiaretto” DOC, Colli Alto Tiberini Rosato DOC, Gioia Del Colle Rosato DOC.