Pasta and peas with bacon
Preparation
10 minutes
Cooking
25 minutes
Portions
2
Difficulty
Easy
Ingredients
- Ditali rigati 180 gr
- Fresh or frozen peas 150 gr
- Bacon 60g
- Chopped onion 1 tablespoon
- Tomato puree 30 ml
- Salt to taste
- Extra virgin olive oil to taste
Procedure
In a high-sided saucepan, brown the diced pancetta with a drizzle of oil. Add the chopped onion to the same pan and sauté, then add the tomato puree and peas. Cover with water or vegetable broth and season with salt. Cook for 15 minutes. Add the ditali to the same pan and cook, adjusting the liquid so that the pasta is creamy.