1 tbs olive oil
200g bacon rashers, rind and excess fat trimmed, coarsely chopped
2 garlic cloves, crushed
1/2 tsp 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
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.
200g bacon rashers, rind and excess fat trimmed, coarsely chopped
2 garlic cloves, crushed
1/2 tsp 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
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.
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