Sfiziusielli with provola and bacon

Tempo 10'  


(for 4 people)
– 500 g of Sfiziusielli Orogiallo
– 150 g of smoked bacon cut in little dices
– 150 g of tomato sauce
– 200 g of smoked provola
– salt
– 1 clove
– oil – basil


In a big pan fry slightly the clove with the oil, add the bacon, the tomato sauce and let cook on slow fire for some minutes. Boil the sfiziusielli in abundant salted boiling water and drain them not too much. Add the provola cut in little pieces to the sauce still on the fire, mix the whole for some minutes, put the sfiziusielli in the pan and mix them so that they are well amalgamated. Serve immediately with much basil.