Puttanesca Style Bacon Rigatoni
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Puttanesca Style Bacon Rigatoni

Puttanesca Style Bacon Rigatoni

with Tenderstem®, Capers, Olives and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Puttanesca Style Bacon Rigatoni in just 20 minutes for a delicious and speedy meal.

Under 650 calories
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

150 grams

Tenderstem Broccoli

3 unit(s)

Garlic Clove

30 grams


15 grams


1 pinch

Chilli Flakes

½ carton(s)

Finely Chopped Tomatoes

10 grams

Vegetable Stock Paste

(Contains Celery)

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

90 grams

Bacon Lardons

Not included in your delivery

100 milliliter(s)


1 tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)2632 kJ
Energy (kcal)629 kcal
Fat19.9 g
of which saturates6.2 g
Carbohydrate78.9 g
of which sugars11.5 g
Protein29.2 g
Salt3.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Cook the Pasta

a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it from sticking together.


Add the Tenderstem®

a) Meanwhile, halve any thick broccoli stems lengthways. 

b) When there are 5 mins left of pasta cooking time remaining, add the broccoli to the pan and cook for the remaining time. 

c) While the pasta and broccoli cooks, peel and grate the garlic (or use a garlic press).

d) Roughly chop both the olives and capers.

Make the Sauce

a) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Next, stir-fry the garlic and chilli flakes (add less if you'd prefer things milder), until fragrant, 30 secs. 

d) Stir the chopped tomatoes (see ingredients for amount), veg stock paste, olives, capers, sugar and water for the sauce (see pantry for both amounts) into the pan. Simmer until thickened slightly, 3-4 mins. 

Add the Flavour

a) Once the sauce has thickened, lower the heat to medium and stir through the sun-dried tomato paste. Cook for 1-2 mins.

b) Taste and season with salt, pepper, or a pinch of sugar if you feel it needs it. Add a splash of water if the sauce is a little too thick.


Finishing Touches

a) When the sauce is ready, add the cooked rigatoni, broccoli and hard Italian style cheese to the pan. Stir and toss well to combine.


Serve Up

a) Share your puttanesca style bacon pasta between your serving bowls.