Bacon, Parmigiano and Parma Ham Pasta Arrabbiata
with Tenderstem® Broccoli, Chilli Flakes and Rocket
Arrabbiata is a spicy and tart tomato sauce hailing from Italy. Laden with garlic, tomatoes and chilli, it pairs perfectly with fried bacon lardons and the creamy filling of this pasta in our Parmigiano and Parma Ham Pasta Arrabbiata.
:
Calorie Smart
:
Cereals containing gluten
•Egg
•Milk
•Wheat
•Sulphites
15 minutes
12 minutes
80 grams
Tenderstem® Broccoli
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta**
( )
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
()
20 grams
Grated Hard Italian Style Cheese
()
1 pinch
Chilli Flakes
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
()
90 grams
British Smoked Bacon Lardons
½ tsp
Sugar
75 milliliter(s)
Water for the Sauce
20 grams
Butter
•Medium Saucepan
•Kettle
•Large Frying Pan
1
- Boil a full kettle.
- Cut the Tenderstem® broccoli into thirds.
- Pour the boiled water into a saucepan with 0.5 tsp salt. Bring back to the boil.
2
- Boil the filled pasta and broccoli, 3-4 mins.
- Meanwhile, heat a frying pan on medium-high heat.
- Once hot, add the bacon lardons. Fry, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
- Add the passata, red wine stock paste, sugar and water (see pantry for both).
- Simmer, 2-3 mins.
3
- Reduce the heat. Stir through the butter (see pantry).
- Drain the filled pasta and broccoli.
4
- Gently stir the pasta, broccoli, hard Italian style cheese and chilli flakes (add less if you'd prefer things milder) into the sauce.
- Add a splash of water if you feel it needs it.
- Share between your bowls.
- Top with the rocket and drizzle over the balsamic glaze to finish.
Enjoy!
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