Penne all’Arrabbiata

Name: Penne all’Arrabbiata with Smoked Pancetta and Fresh Basil
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Red Pepper; 2 Garlic Clove; ½ Basil; 2 British Smoked Bacon Lardons; 1 Chopped Tomatoes; ½ Chilli Powder; 200 Wheat Penne Pasta; 2 Parmesan Cheese

with Smoked Pancetta and Fresh Basil

Recipe Development TeamPublished on March 03, 2016

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Food is described with an infinite number of adjectives but ‘angry’ is not one that immediately springs to mind. That’s unless we’re talking in Italian. This little dish is ‘Arrabbiata’ because of its chilli kick, but we’ll leave it to you to decide how much of a temper you want it to have. Given that this tasty recipe can be ready in the time it takes to boil your pasta, there’s really nothing angry about it. So smile and tuck in!

Tags:

Healthy

•Spicy

Allergens:

Cereals containing gluten

•Milk

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.

Total20 minutes

Active

DifficultyMedium

Ingredients

serving amount

Red Pepper

Garlic Clove

Basil

British Smoked Bacon Lardons

Chopped Tomatoes

Chilli Powder

200

Wheat Penne Pasta

(Contains: Cereals containing gluten)

Parmesan Cheese

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)686 kcal

Energy (kJ)2870 kJ

Fat11 g

of which saturates5 g

Carbohydrate83 g

Protein67 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Knife

•Pot

•Grill Pan

•Strainer

•Bowl

Cooking Instructions and Tips

Put your sliced pepper onto a baking tray

Pre-heat your oven to 200 degrees. Remove the core from your pepper and slice lengthways into ½ cm strips. Mix the peppers with a pinch of salt and pepper and 1 tbsp of olive oil. Place on a baking tray in the oven for 15 mins.

Boil a large pot of water. Place the flat side of a large knife on your cloves of garlic and press down firmly. Peel off the skin and finely chop the garlic. Tear the basil leaves into small pieces (tearing them releases more flavour than chopping).

Heat 2 tsp of olive oil in a nonstick frying pan on medium heat. Fry off the pancetta until it is crispy around the edges.

Add in the chopped garlic and cook together for 2 mins. Tip: Avoid overcooking the garlic as you don’t want it to taste bitter.

Add in the tinned tomatoes with your chilli powder (add more or less to taste). Add a good pinch of saltand pepper. Cook on medium heat for around 10 mins, until you have a nice thick sauce.

Cook your pasta in the boiling water with 1/4 tsp of salt for around 6 mins. Tip: The pasta is cooked when it is ‘al dente’ (i.e. it is cooked but has a slight firmness left in the middle).

Once the pasta is cooked, drain it and then stir it into your thickened tomato sauce. Once your peppers are nice and soft, add them to the sauce too.

Scatter your basil leaves over your pasta. Grate your parmesan over the top and dig in! Tip: Best eaten with a fork, in a reclined position, on the sofa.