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Bacon Penne all’Arrabbiata

Bacon Penne all’Arrabbiata

with Chives and Garlic Ciabatta

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When you can get your kids to eat more veg without the teatime tantrums, you know you’ve found a recipe worth holding on to. Bursting with deliciously rich flavours and packed with hidden veggies, this 30-minute pasta dish is guaranteed to be a hit with the whole family. Once you’ve served the kids, turn up the heat by making this dish into an arrabbiata by adding crushed chilli flakes. Buon appetito!

Tags:Family Friendly
Allergens:CeleryGlutenSoyaMilkEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

1 unit(s)

Echalion Shallot

90 grams

Bacon Lardons

1 pack(s)

Finely Chopped Tomatoes with Basil

1 pot(s)

Smoked Paprika

1 sachet

Chicken Stock Powder

(ContainsCelery)

200 grams

Wheat Penne Pasta

(ContainsGluten)

1 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(ContainsGluten, Soya)

1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 bunch(es)

Chives

1 pinch

Chilli Flakes

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Energy (kcal)880 kcal
Fat26.0 g
of which saturates8.0 g
Carbohydrate118 g
of which sugars21.0 g
Dietary Fiber6 g
Protein38 g
Cholesterol0 mg
Salt4.49 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and bring a large saucepan of water to the boil with 0.5 tsp of salt. Halve the pepper, remove the core and seeds, thinly slice. Place on a baking tray, drizzle with oil and season with salt and pepper. Toss, spread out in a single layer, roast on the top shelf of your oven until soft and charred, 15 mins. We will add it to the sauce later. Meanwhile, halve, peel and thinly slice the shallot.

2

Heat a splash of oil in a frying pan on medium-high heat. Fry the bacon lardons until crispy, 3-4 mins. IMPORTANT: Cook the bacon lardons throughout. Stir in the shallot and cook until soft, 3-4 mins, stirring regularly. Add the chopped tomatoes, smoked paprika and stock powder. Stir to dissolve, lower the heat and simmer gently until the sauce is nice and thick, 10-12 mins. TIP: Add a splash of water if the sauce looks a little dry. Add the roasted pepper to the sauce once it's ready.

3

Meanwhile, add the penne to your pan of boiling water and cook until tender, 12 mins.

4

While the pasta cooks, peel and grate the garlic (or use a garlic press) and mix with the olive oil (see ingredients for amount). Season with salt. Halve the ciabatta length ways (as if you were making a sandwich) and spoon or brush the garlic oil across the cut sides of the ciabatta. Sprinkle over half the hard Italian cheese then pop on the baking tray you used for the pepper. Bake on the top shelf of your oven until golden, 6-8 mins.

5

Meanwhile, roughly chop the chives (or use scissors if that's easier). When the pasta is cooked, drain it in a colander and stir it into your thickened tomato sauce. Stir in half the chives and half the Italian hard cheese (and another splash of water if you want it to be a bit saucier).

6

Serve in bowls and sprinkle over the remaining chives. Add a small pinch of chilli flakes if you like a bit of heat (but be careful they're hot!). Slice the ciabatta diagonally into triangles and serve alongside. Enjoy!