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200 grams spaghetti pasta, of the no. 5 cooked and drained
6 saladette tomatoes, (guaje), red and firm without seeds and cut in quarters
1 onion, medium cut in flakes
2 cloves garlic, chopped medium
4 pasilla chili peppers, large of good quality
200 grams bacon, sliced thick, or sliced
300 grams panela cheese, or cottage cheese, or ricotta
1 tablespoon fine herbes, or combination of odorous herbs
4 leaves bay (laurel), (optional)
2 tablespoons bouillon powder , or small pieces of consommé
salt, and pepper to taste
cream, to taste
Preparation
Clean the chiles with a damp cloth, remove seeds and veins completely. Cut into large squares and reserve.
Fry the bacon to make it crispy and remove from the pan.
Remove the fat from the bacon to leave about 3 tablespoons.
In the same saucepan, sauté the onion and garlic.
Add the pasta and stir gently in the sauce to impregnate it very well. In case of missing fat add little by little without exceeding.
Add the pasilla chile and stir gently. Add the tomato and bacon without stirring.
Add the consommé, the herbs and the pepper to the pasta.
Slowly sprinkle water (1/4 to 1/2 glass) on which the pasta was cooked. Just to moisten the stew and not stick.
Move the pasta very gently without stirring the pasta so that the other ingredients do not fall to the bottom. The tomato should remain as fresh as possible.
Cover the pan and low flame allow it to season and combine the flavors. This for 5 to 7 minutes. It must have a good humidity so that it does not stick but it should not be smooth.
Now to serve, add the cheese.
The cream is placed on the table so that each diner serves it to taste.
TIPS
In case of doing it in advance, add a little water just to heat it without sticking. Put on the table parmesan cheese and fine herbs to serve to taste.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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