This sauce is a real delicious indulgence. I love making it with tortellini, but I haven’t gotten round to buying gluten-free tortellini yet. Instead I used whole rice spaghetti (Rice&Rice), which was pretty good. I managed to get the consistency right, it was a nice ‘al dente’, and my dad, who is really picky about his pasta, loved it too. I find that brown rice pasta is always better than white rice pasta, texture-wise. It feels more like ‘real ‘pasta to me.
- 200g rice pasta
- 150g back or neck bacon (not streaky, too much fat)
- 1 onion (finely chopped)
- 3 cloves of garlic (finely chopped)
- 4 large mushrooms
- 2 large juicy tomatoes
- 1 small carton of cream (panna)
- 1 tablespoon tomato paste
- 1 tablespoon Cajun spices
- 1 tablespoon oregano
- sea salt and black pepper
- olive oil
- some white wine
- Fry the onion and garlic in a little olive oil.
- Add the bacon and fry until slightly browned
- Add the mushrooms and finely chopped tomatoes, together with the cream and the tomato paste and leave to simmer on low heat for 10 minutes. You can add a dash of white wine if the sauce starts to lose volume.
- Add the oregano and Cajun spices and mix well.
- Boil the pasta, mix well and Enjoy the goodness 😀