Red Shells With Emmenthal And Bacon

Preparation:

Preparation: Blanch the tomatoes for a few moments in boiling water. Drain and peel them. Divide them in half and remove the seeds and their vegetation water. Coarsely chop the pulp. Scrape the carrot; clean and peel the onion and the garlic clove. Finely chop the carrot, half an onion, garlic and basil. Put the tomato pulp in a saucepan and let it boil for a couple of minutes over high heat. Add the chopped vegetables and a spoonful of oil, put the lids on, lower the heat and continue cooking for twenty-five minutes. Finely slice the remaining onion and cut the bacon into cubes. In a large frying pan, heat the remaining oil and sauté the onion. Add the diced pancetta and let them brown, stirring occasionally with a wooden spoon. Pour the pancetta into the saucepan with the tomato sauce and season with a pinch of salt. Leave to cook for another fifteen minutes. In the meantime, bring plenty of salted water to the boil and boil the pasta. Drain it al dente and transfer it to the saucepan with the sauce: mix well, raise the heat and mix. Sprinkle with the Emmenthal and parsley and stir in a knob of butter. Bring to the table immediately.