Penne all’Arrabiata

Name: Penne all’Arrabiata with Bacon and Fresh Basil
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Red Pepper; 2 Garlic Clove; ½ Basil; 6 Streaky Bacon Rasher; 1 Balsamic Vinegar; 1 Chopped Tomatoes; 200 Wheat Penne Pasta; 20 Parmesan Cheese; Red Chilli

with Bacon and Fresh Basil

Recipe Development TeamPublished on February 21, 2017

Get 50% off 1st box + free dessert for 3 months!

Food is described with an infinite number of adjectives but ‘angry’ isn't usually one of them. However, that's exactly what arrabbiata means in Italian. This dish is so called because of its chilli kick - although we’ll leave 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 to be angry about. So smile and tuck in!

Allergens:

Sulphites

•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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Red Pepper

Garlic Clove

Basil

Streaky Bacon Rasher

Balsamic Vinegar

(Contains: Sulphites)

Chopped Tomatoes

200

Wheat Penne Pasta

(Contains: Cereals containing gluten)

Parmesan Cheese

(Contains: Milk)

Red Chilli

Nutritional information

Energy (kcal)561 kcal

Fat5 g

of which saturates2 g

Carbohydrate100 g

of which sugars15 g

Protein25 g

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

Utensils

•Baking Tray

•Grater

•Large Frying Pan

•Grill Pan

•Bowl

Cooking Instructions and Tips

Preheat the oven to 200 degrees. Halve the red pepper, remove the core and slice lengthways into ½cm strips. Place them on a baking tray, drizzle with olive oil and season with a pinch of salt and a good grinding of black pepper. Cook on the top shelf of your oven for 15 mins.

Boil a large saucepan of water. Peel and grate the garlic (or use a garlic press). Tear the basil leaves into small pieces (tearing releases more flavour than chopping). Finely chop the red chilli. Cut the bacon into strips about 1cm wide.

Heat a splash of olive oil in a frying pan on medium heat. Fry the bacon until crispy, 4-5 mins. Add the garlic and balsamic vinegar. Cook together for 1 minute, the vinegar should evaporate. Add the diced tomatoes, and the chilli (don't use it all if you're not a spice lover!) and season with salt and black pepper. Cook on medium heat for around 10 mins, until you have a nice thick sauce.

Meanwhile, cook the penne in the boiling water with a pinch of salt for around 11 mins or until it is 'al dente'. TIP: 'al dente' literally translates as 'to the tooth'. It means there should be a tiny bit of firmness left in the middle of the pasta.

Once the pasta is cooked, drain it in a colander and then stir into the thickened tomato sauce. Make sure the pepper is nice and soft and add it to the sauce too.

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