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Puttanesca Style Bacon Rigatoni

Puttanesca Style Bacon Rigatoni

with Tenderstem®, Capers, Olives and Cheese
4.0(5)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
629 kcal
Protein
: 
29.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Celery
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

150 grams

Tenderstem® Broccoli

3 unit(s)

Garlic Clove

30 grams

Olives

15 grams

Capers**

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

British Smoked Bacon Lardons

Not included in your delivery

100 milliliter(s)

Water

1 tsp

Sugar for the Sauce

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
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Kettle
•Colander
•Large Saucepan
•Garlic Press

Instructions

PDF
Cook the Pasta
1

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®
2

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
3

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
4

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
5

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
6

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

Enjoy!

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