Very spicy pasta recipe

DI got this recipe from Chelsea Winter’s Homemade Happiness cookbook. I have to admit I didn’t want to try it at first because it has so much bacon in it – it just looked so sick. But then, at the insistence of my children, I did it, o-ton: “Not always so much with vegetables”, and since then we have eaten it regularly because it is very quick and at the same time very it’s delicious – because of the many carbohydrates – it satisfies the taste buds. To ease my conscience, I always use wholemeal pasta made from emmer, an ancient type of wheat. They have a slightly nutty flavor and are not as chewy as noodles made from spelled or whole wheat.

Catherine Hummel

Editor of the “Life” section of the Frankfurter Allgemeine Sunday newspaper.

For 4 people:

  • 200 grams of bacon
  • 40 ml of olive oil
  • 1 onion
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp rosemary sprigs (chopped)
  • 1 pint of chili
  • 800 g canned tomatoes
  • 2 tablespoons of tomato paste
  • 1 tsp balsamic vinegar
  • ½ tsp sugar
  • 50 grams of grated Parmesan
  • 2 handfuls of cherries
  • 350 grams of spaghetti
  • ½ bunch parsley (chopped)
  • Salt
  • black pepper

And here’s how it works: pour on the pasta water and keep it warm to save time later. Chop the bacon and cook in a large skillet until browned, about 10 minutes. Add the chopped onions and cook gently for another 15 minutes. Towards the end add the garlic, rosemary and chives and cook for another 5 minutes. Add the canned tomatoes and their juice, tomato paste, balsamic vinegar, sugar, halved cherry tomatoes and Parmesan. Simmer gently for another 5 minutes, stirring occasionally. Cook the noodles, when ready add 80 ml of starch water to the sauce. Then add the drained pasta to the sauce. Mix in the parsley. salt and pepper. A green salad goes well with it.

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