Penne Pasta in a Cheese Sauce

Cubed potato, sliced red onion, and half a yellow pepper, cooked in just enough boiling water to cover the vegetables. Plus 200 grammes of tomato passata added halfway. Cooked in a pan for twenty-five minutes altogether, until the potato cubes are soft. Add some crushed garlic, and stir occasionally.

Cooking bacon  was cut into cubes and fried in its own fat in a small pan until golden brown, and then added to to the body of the sauce. The bacon can be replaced with mushrooms if you want a vegetarian meal. Added some vegetable stock, a pinch of basil, two pinches of oregano, and two pinches of rosemary. Cooked for another fifteen minutes.

After the sauce is cooked, add two teaspoonfuls of freshly grated Parmigiano Reggiano cheese (or more, according to preference), and stir together.

Cook the penne pasta in salted water until it has the right degree of 'bite'. I use Dove Farm wheat-free penne at the moment, which is generally ready after eight to ten minutes of cooking after immersion in boiling water. Drain the penne, and add to the sauce, and stir gently until mixed. Serve.

Sprinkle another teaspoonful of freshly grated Parmigiano Reggiano cheese on each serving, along with a generous amount of black pepper.

Penne Pasta in a Cheese Sauce