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Bacon Penne all’Arrabbiata
Bacon Penne all’Arrabbiata

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.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Milk
Egg

The quantities provided above are averages only.

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.

Total30 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Green Pepper

(May contain traces of: Celery)

1

Red Onion

90

British Smoked 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 traces of: 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

Energy (kcal)786 kcal
Energy (kJ)3289 kJ
Fat23.1 g
of which saturates8.1 g
Carbohydrate108.7 g
of which sugars22 g
Protein34.9 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Grill Pan
Garlic Press
Colander
Bowl

Instructions

Roast the Pepper
1

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.

Start the Sauce
2

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.

Cook the Pasta
3

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.

Garlic Bread Time
4

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.

Finish the Sauce
5

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.

Serve
6

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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