Serves 2-3
I'm a huge ricotta fan, nuff said.
Ingredients
- 2 tablespoons olive oil
- 1 green pasilla (poblano) pepper, diced
- 1/2 large yellow onion, diced
- 10 strips ready bacon, diced
- 1 large garlic clove, crushed
- 1 - 14oz can diced fire roasted tomatoes
- 1/2 lb pasta, you choose
- 1 cup ricotta cheese
- Kosher salt & fresh ground pepper
Directions
- Heat one medium frying pan, add oil, onion and diced pepper - cook until softened, about 5 minutes
- Add bacon, cook until a little crispy
- Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes
- Stir well, turn down and let simmer, about 10 minutes
- While it cooks, cook pasta according to package directions
- When the pasta is ready, drain (keeping about a cup of the water) and add pasta to onion mix along with ricotta
- Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
- Season with salt & pepper and serve