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COLOURED PASTA WITH BACON
For 4 people:
350 g of “tortiglioni” pasta
Dried peppers Mister Lupino (300 g of rehydratated product)
30 g of bacon
1 clove of garlic
3 spoons of extra-vierge olive oil
basil
salt

  

 

 

 

 

  
 
Preparation:
Boil dried peppers Mister Lupino in water (80%) and vinegar (20%) for 5 minutes. Let drip, dry and when tepid, cut them “à la julienne”.
Pour oil into a saucepan, add garlic previously squashed and bacon previously cut in strips; add peppers, and fry for some minutes.
Remove garlic, strew with basil, stir and take off from fire.
Cook tortiglioni in boiling salted water, strain and put them in a warmed tureen, then season with peppers sauce.
 
 
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