Mezze penne in hot chilli pepper sauce

Place the Mezze Penne in boiling salted water and cook until al dente. Meanwhile, in a pan fry the chopped onion in some extra-virgin olive oil; add the diced bacon, pour over the white wine and leave to evaporate. Season with pepper and salt, add the cream, the Pomodorina Sauce and the “Salsa di Fuoco” (Hot Chilli Pepper sauce), then cook for another five minutes. Drain the pasta and toss in the sauce. Finish off with a sprinkling of minced fresh rocket.