Risoni in creamy tomato sauce with spinach and smoked bacon

Peel and finely slice the onion. Cut the tomatoes into small cubes and wash the spinach.

Pour about 1 l of water into the saucepan, add a good pinch of salt and bring to a boil over high heat.

While the water heats, warm the skillet over medium heat with the butter (10 g) and brown the smoked diced bacon (50 g).

Add the onion and let it soften, stirring. Then add the tomatoes, season lightly with salt, add pepper and let it all cook down over medium heat.

Drop the risoni (200 g) into the salted boiling water and cook 8 to 10 min, stirring now and then. Save half a glass of the cooking water, then drain.

Add the spinach (150 g) to the skillet, cover and let it wilt over medium heat, stirring once.

Turn the heat down, pour in the crème fraîche (10 cl) and stir until the sauce is smooth. Add pepper and adjust the salt, the bacon is already salty.

Tip the drained risoni into the skillet and stir 1 min over low heat. If it's too thick, loosen it with a splash of cooking water.