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Italian Recipes

Penne all'Arrabbiata

Penne all'Arrabbiata

Penne all'Arrabbiata

with Smoked Pancetta and Fresh Basil

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A great number of adjectives are used to describe food but 'angry' isn't usually one of them. Although that's exactly what 'arrabbiata' means in Italian. Given that this tasty recipe can be ready in the time it takes to boil some pasta, there’s really nothing to be angry about. So smile and tuck in!

Tags:

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 4 people

2

Red Pepper

4

Garlic Clove

1

Basil

3

British Smoked Bacon Lardons

2

Chopped Tomatoes

1.5

Smoked Paprika

400

Wheat Penne Pasta

(Contains: Cereals containing gluten)

40

Parmesan Cheese

(Contains: Milk)

Nutritional information

Energy (kJ)3038 kJ

Energy (kcal)726 kcal

Fat19 g

of which saturates8 g

Carbohydrate99 g

of which sugars14 g

Protein36 g

Salt2 g

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

Utensils

•Baking Tray

•Large Frying Pan

•Grater

•Grill Pan

•Strainer

•Plate

Instructions

Roast the pepper

1

Preheat your oven to 200°C. Put a Large Saucepan of water with a good pinch of salt on to boil for the pasta. Halve, then remove the core from the red pepper and slice lengthways into ½cm strips. Place on a baking tray, drizzle with olive oil and season with a pinch of salt and a good grind of black pepper. Cook on the top shelf of your oven for 15 mins.

Do the prep

2

Peel and grate the garlic (or use a garlic press). Pick the basil leaves from their stalks and tear into pieces (discard the stalks). TIP: Tearing releases more flavour than chopping.

Make the sauce

3

Heat a splash of olive oil in a frying pan on medium heat. Fry the pancetta until it's crispy round the edges, 4-5 mins. Add the garlic. Cook for 2 mins.

Finish the sauce

4

Add the diced tomatoes along with the smoked paprika (add more or less to taste). Season with a good pinch of salt and black pepper. Cook on medium heat for around 10 mins, until you have a nice thick sauce.

Cook the pasta

5

Meanwhile cook the penne in your pan of boiling water until 'al dente', about 6 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When the pasta is cooked, drain in a colander and stir it into the thickened tomato sauce. Once the pepper is nice and soft, add it to the sauce too.

Serve

6

Scatter the basil leaves over the pasta. Grate on the parmesan cheese and dig in!

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