Red shells with emmenthal cheese and bacon
Instructions
Blanch the tomatoes for a few seconds in boiling water.
Drain and Peel.
Divide them in half and remove the seeds and their vegetation water.
Coarsely chop the pulp.
Scrape the carrots; clean and peel the onion and the garlic.
Finely chop the carrot, half an onion, garlic and basil.
Put the tomatoes in a saucepan and let it boil for a few minutes to heat.
Add the chopped vegetables and a tablespoon of oil, put the lid, lower the heat and continue cooking for 25 minutes.
Finely slice the remaining onion and cut the bacon into small cubes.
In a large skillet heat the oil remained fairies and let wither the onion.
Add the cubes of bacon and let them FRY stirring occasionally with a wooden spoon.
Pour the bacon in the casserole with the tomato sauce and flavored with a pinch of salt.
Simmer for another 15 minutes.
In the meantime brought into boiling salted water and lessatevi the dough.
Al dente, drain and put it in the saucepan with the sauce: stir well, turn up the heat and do mix.
Sprinkle with Swiss cheese and parsley, and stir with a knob of butter.
Bring to the table.
Ingredients and dosing for 4 persons
- 350 g of type pasta shells
- 500 g of tomato
- 60 g of bacon
- 50 g of grated emmenthal cheese
- 3 tablespoons of olive oil
- 4 tablespoons of chopped parsley
- 1 onion
- 1 clove of garlic
- 1 carrot
- 6 leaves of basil
- Butter
- Salt
- Pepper