|500 g (1 lb)||either trenne or fusilli pasta|
|150 g (5 oz)||diced mozzarella cheese|
|100 g (3.5 oz)||ground or chopped bacon|
|1 can||pomarola (marinara) tomato sauce, chicken flavor|
|1 can||crème fraîche|
|4 cubes||Knorr, Maggi, etc., chicken flavor|
|1 medium size||onion|
Light brown the bacon and diced onion in hot oil directly in a pressure pan. Add the tomato sauce and the condiment cubes. Add 5 cups water and bring to a boil. Now add the pasta, lock the pressure pan lid and let it cook for 15 minutes. Remove from heat, open the pressure pan and add the crème fraîche and mozzarella cheese. Mix well and serve it pronto !!!
NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.