Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. fusilloni
6 slices of smoked bacon or pancetta, coarsely chopped
4 garlic cloves, minced
14 oz. tomato passata
1/4 tsp. salt
1 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1 tbsp. Italian parsley, finely chopped
Sauté the chopped bacon in a large sauté pan over medium heat until fully cooked.
Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.
Stir in the tomato passata and salt. Let simmer over low heat for a minimum of 15 minutes to let the flavors meld together. This step is critical so the sauce will have that smoky flavor from the bacon.
While the sauce is simmering, bring a large pot of water to a boil.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.
Meanwhile, remove the sauce from heat and stir in the heavy cream. Add more salt to taste.
Strain the pasta and add to the pan with the sauce and 1/4 cup of pasta water. Toss over medium heat.
Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with parsley and more grated Parmigiano.