HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon Penne All’Arrabbiata
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!

Allergens:Cereals containing GlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 unit(s)

Baby Plum Tomatoes

1 unit(s)

Echalion Shallot

90 grams

Bacon Lardons

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Smoked Paprika

1 sachet

Chicken Stock Powder

200 grams

Wheat Penne Pasta

(ContainsCereals containing Gluten)

1 unit(s)

Garlic Clove



(ContainsCereals containing Gluten)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bunch(es)


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)3586 kJ
Energy (kcal)857 kcal
Fat27.1 g
of which saturates8.4 g
Carbohydrate112.7 g
of which sugars18.1 g
Protein36.9 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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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!