Casareccia brianzola

  • Difficulty


  • 350 g0SXE088
  • 2 peppers
  • 20 g Butter
  • 50 g taleggio cheese
  • 50 g Bacon
  • 1 onion
  • salt and pepper
Casareccia n° 88


Peel, wash and chop coarsely. Put some oil and the butter in a frying pan and put it on a medium heat, add the onion and fry until soft on a very low heat. Slice the bacon in tiny cubes, mix it with the chopped onion and brown it softly. Clean and wash the peppers, eliminating the seeds and the inside white bits; slice them in squares and add them to the sauce.Stir and flavour for 5 minutes on a low heat. Now incorporate the peeled tomatoes pressing with a fork. Mix again, add salt and pepper and let the sauce cook for 20 minutes on a medium heat. In the meantime toss the pasta in a saucepan with abundant boiling and salted water and cook until al dente.A few minutes before the sauce is ready, cut the taleggio cheese in small cubes and add it to the sauce constantly stirring it with a wooden spoon until it becomes of a certain consistency. Drain the pasta, mix it with the sauce and serve immediately.