Penne al Peperencino

Ingredients:

• 2 tsp 71 Flavours Peperencino
• 400g dried penne pasta
• 1 whole mozzarella (chopped)
• 10 cherry tomatoes (halved)
• A handful of fresh baby spinach
• 1 packet of crispy bacon
• ½ cup of olive oil
• 5 whole cloves of garlic
• 100g grated parmesan cheese

Preparation:

Cook the pasta for 9 minutes in salted water in a saucepan until it is al dente. While the pasta is boiling, add the olive oil to a large frying pan. Add the garlic and peperencino and fry gently without burning. Strain the pasta from the water, keeping one cup of water aside. Add to pasta to the frying pan adding more oil and pasta water slowly until the sauce has a creamy consistency. Add the mozzarella and the remaining fresh ingredients to the pasta before serving. Your guests can add more peperencino according to their taste.