Ingredients
12 ounces Small Shell Pasta
1/2 cup milk
6 pieces bacon
3 medium size tomatoes cut into chunks
1/4 cup sour cream
1 cup mayonnaise
1 tablespoon ground thyme
3 dashes salt
3 dashes black ground pepper
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Dried sweet basil — tomato sauce, pizza, Italian seasoning
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
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Cook pasta in a pot of oil and salted water. Drain pasta and stir in milk Cook bacon and until brown and crisp. Remove from pan and drain on a paper towel over a plate. In pan that the bacon cook, add the tomatoes and thyme until the tomatoes are warm. Season the tomato and thyme mixture with salt and pepper. Break apart the bacon and set aside 1/4 cup of bacon bits. Stir in tomato and thyme mixture and bacon in with the pasta. Stir in the mayonnaise and sour cream into the pasta until well mixed. Pour pasta into an 8 inch by 12 inch pan. Put the 1/4 cup of bacon on top of the pasta.