Bacon and Cured Ham Pasta Arrabbiata
with Tenderstem® Broccoli, Chilli Flakes and Rocket
- Egg
- Milk
- Wheat
- Cereals containing gluten
- Sulphites
- Almonds
- Hazelnuts
- Celery
- Fish
- Mustard
- Nuts
- Soya
- Walnuts
- Molluscs
- Cashew nuts
- Pistachio nuts
- Cereals containing gluten
- Barley
- Crustaceans
- May contain traces of allergens
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 Bacon and Cured Ham Pasta Arrabbiata.
Ingredients
80 grams
Tenderstem® Broccoli
300 grams
Cured Ham Tortelloni
(Contains: Egg, Milk, Wheat, Cereals containing gluten May be present: Almonds, Hazelnuts, Celery, Fish, Mustard, Nuts, Soya, Walnuts, Molluscs, Cashew nuts, Pistachio nuts, Cereals containing gluten, Barley, Crustaceans)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Chilli Flakes
40 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
½ tsp
Sugar
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
- Boil a full kettle.
- Cut the Tenderstem® broccoli into thirds.
- Pour the boiled water into a saucepan with ½ tsp salt. Bring back to the boil.
- Boil the tortelloni and broccoli, 3-5 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.
- Reduce the heat. Stir through the butter (see pantry).
- Drain the tortelloni and broccoli.
- 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 bowls.
- Top with the rocket. Drizzle over the balsamic glaze to finish.
