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Bacon Rigatoni all’Arrabbiata

Bacon Rigatoni all’Arrabbiata

with Chives and Garlic Ciabatta

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This Bacon Rigatoni 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 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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

90 grams

Bacon Lardons

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Smoked Paprika

1 sachet

Chicken Stock Powder

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(ContainsCereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bunch(es)

Chives

1 pinch

Chilli Flakes

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3239 kJ
Energy (kcal)774 kcal
Fat22.0 g
of which saturates8.0 g
Carbohydrate108 g
of which sugars19.0 g
Protein34 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Baking Tray
Cutting board
Knife
Frying Pan
Garlic Press
Colander
Bowl
Instructionsarrow up iconarrow up icon
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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.

2

Heat a drizzle of oil in a frying pan on medium-high heat. Add the bacon lardons. 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.

3

While the sauce simmers, add the rigatoni 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.

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.

5

Meanwhile, roughly chop the chives (use scissors if easier). Once cooked, drain the pasta in a colander and stir into the sauce. Stir through the remaining hard Italian style cheese and half the chives. TIP: Add another splash of water to loosen if needed.

6

Spoon the pasta into your bowls. Finish with a sprinkle of the remaining chives and a pinch of chilli flakes over the top for those who'd like some heat (be careful, they're hot). Slice the ciabatta diagonally into triangles and serve alongside. Enjoy!