Macaroni with cream of smoked bacon

Preparation: 10 minutes

Cooking: 30 minutes

Servings: 6-8

  • 1 tablespoon (15 ml) extra vigin olive oil 
  • 8 oz (250 g) smoked bacon
  • 8 oz (250 g) white mushroom, quartered
  • 1 medium red pepper, cut into small cubes
  • 22 oz (660 ml) rosée sauce
  • 1 cup (250 ml) grated cheddar cheese
  • 1/4 cup (65 ml)  (1/4 tasse) grated fresh Parmesan cheese 
  • 1 bag (500 g) macaroni
  • 24 cups (6 L) water
  • 1 tablespon (15 ml) salt
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Organic durum wheat semolina pasta. Great texture and always perfect cooking. The real good taste of the Mediterranean tradition.

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New flavors and recipes have enriched the range of Bioitalia ready tomato sauces. The bigger size of 660 ml is ideal for a meal with friends or family. 

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Bioitalia organic extra virgin olive oil is made with the best selection of olives from the regions of southern Italy. Their origin is guaranteed by a system that follows the product from the fields to the table: the certified chain.

  1. In a pot of boiling water, cook the pasta for about 7 minutes. Drain and set aside.
  2. In a saucepan with the hot olive oil, cook and color the bacon. Add the cut vegetables, cook and mix the ingredients together for 2 minutes over low heat.
  3. Pour the rosée sauce and bring to a boil, simmer over medium heat for 5 minutes. Remove from heat, add the grated cheddar cheese. Add the macaroni. Mix the ingredients and cook for 2 minutes.
  4. Spoon into a baking dish. Sprinkle with the parmesan cheese. Bake at 350°F (180°C) for 5 minutes or until the cheese has lightly browned.

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