Ingredients:
- 500 grams Spirali Pasta
- 300 grams preserved artichokes
- 1 small can peeled tomatoes
- 500ml fresh cream
- 500grams bacon
- Parmesan Cheese to taste
- 2 cloves garlic
- Parsley
- Olive oil
- Salt & Pepper
Method:
- Cut garlic finely and place in frying pan with olive oil.
- Dice bacon into small pieces and fry with garlic until starts to get colour.
- Add artichokes and continue to fry for another 5 mins.
- Add peeled tomatoes and bring to boil.
- After boiling starts leave for 5 mins and simmer for another 15mins.
- Add cream and bring to boil.
- Once boiled, simmer for a further 15 mins, stirring occasionally not to stick. Boil pasta until al dente; strain and add to frying pan with sauce.
- Add Cheese and stir until pasta and sauce combine to form a smooth consistency.
- Serve with a sprinkle of finely chopped parsley on top.