Bacon Penne all’Arrabbiata
with Chives and Garlic Ciabatta
- Milk
- Egg
- May contain traces of allergens
- Celery
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!
Ingredients
200
Penne Pasta
1
Chicken Stock Powder
1
Echalion Shallot
1
Ciabatta
90
British Smoked Bacon Lardons
1
Chives
1
Chilli Flakes
1
Garlic Clove
1
Smoked Paprika
1
Bell Pepper
(May be present: Celery)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1
Finely Chopped Tomatoes with Basil
Not included in your delivery
2
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 180°C and bring a large saucepan of water to the boil with 1/2 tsp of salt. Halve the tomatoes. 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, 15 mins. We will add it to the sauce later. Meanwhile, halve, peel and thinly slice the shallot.
Heat a splash of oil in a frying pan on medium-high heat. Fry the bacon lardons until crispy, 3-4 mins. 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 tomatoes to the sauce once it's ready.
Meanwhile, add the penne to your pan of boiling water and cook until tender, 12 mins.
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 style 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.
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).
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The rich tomato sauce delivers a satisfying depth of flavour, with the chilli flakes adding a welcome kick. Some find the smoked paprika and bacon can make the dish quite smoky or salty, so adjust both to taste.
- Ease of prep: Quick and straightforward to pull together on a busy weeknight, with the garlic ciabatta a popular and easy addition. Some reviewers suggest pan-frying the pepper rather than roasting it to save time and washing up.
- Suggestions: If the tomato flavour feels overpowering, add a splash of extra water or a pinch of sugar to balance the acidity; stirring in a little cream also works well. Adding garlic and grated cheese directly to the sauce, or mixing garlic butter instead of garlic oil for the ciabatta, can boost overall flavour.
- Next-day meals: Leftovers keep well, and some reviewers added crispy chicken to the remaining portion for a satisfying next-day lunch. The sauce also freezes well if you find yourself with extra.
- Protein: Several reviewers added chicken breast or chorizo to supplement the bacon, finding it helped the protein hold its own against the bold tomato sauce. If using the lardons provided, trim away excess fat before frying for a better result.
