Bacon Penne all’Arrabbiata
with Parsley and Garlic Ciabatta
This Bacon Penne all’Arrabbiata is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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 war 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.
Ingredients
1
Green Pepper
(May contain Celery)
1
Red Onion
90
Bacon Lardons
1
Finely Chopped Tomatoes with Onion and Garlic
1
Smoked Paprika
10
Chicken Stock Paste
180
Penne Pasta
(Contains Cereals containing gluten)
1
Garlic Clove
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Flat Leaf Parsley
1
Chilli Flakes
Not included in your delivery
1
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins. Meanwhile, halve, peel and chop the red onion into small pieces.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the onion and cook until softened, 3-4 mins. Stir in the chopped tomatoes, smoked paprika and chicken stock paste, then lower the heat and simmer gently until thickened, 8-10 mins. TIP: Add a splash of water to loosen if needed.
While the sauce simmers, add the penne to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins. Once the pepper has roasted, stir it into the sauce.
While the pasta cooks, peel and grate the garlic (or use a garlic press). Halve the ciabatta and lay onto the (now empty) pepper baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see ingredients for amount). Sprinkle over half the hard Italian style cheese. Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
Meanwhile, roughly chop the parsley (stalks and all). Once cooked, drain the pasta in a colander and stir into the sauce. Stir through the remaining hard Italian style cheese and half the parsley. TIP: Add another splash of water to loosen if needed.
Spoon the pasta into your bowls. Finish with a sprinkle of the remaining parsley and a pinch of chilli flakes for those who'd like some heat (be careful, they're hot). Slice the garlic ciabatta diagonally into triangles and serve alongside. Enjoy!
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