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Smoky Banger Pasta Bake
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Smoky Banger Pasta Bake

Smoky Banger Pasta Bake

with Bacon and Chilli Beans

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These Pasta Bake with Bacon and Chilli Beans are bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:GlutenMilkSulphites
Preparation Time45 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Wheat Rigatoni Pasta

(ContainsGluten)

1 pack(s)

Red Kidney Beans

1 unit(s)

Red Pepper

1 unit(s)

Echalion Shallot

1 unit(s)

Smoked Paprika

60 grams

Bacon Lardons

1 block(s)

Cheddar Cheese

(ContainsMilk)

1 pack(s)

Finely Chopped Tomatoes

150 grams

Crème Fraîche

(ContainsMilk)

1 unit(s)

Garlic Clove

2 unit(s)

Smoky Sausage

(ContainsGluten, Sulphites)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)4657 kJ
Energy (kcal)1113 kcal
Fat56.0 g
of which saturates23.0 g
Carbohydrate105 g
of which sugars18.0 g
Dietary Fiber5 g
Protein51 g
Salt3.32 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Saucepan
Cutting board
Grater
Baking Dish
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C. Pop the sausages onto a baking tray, drizzle with oil, then cook on the top shelf of the oven for 20-25 mins. IMPORTANT: The sausages are cooked when they’re no longer pink in the middle! Boil a pan of water or for the pasta. Heat a splash of oil in a large frying pan on medium-high heat and add the bacon lardons. Stir regularly and fry until lightly golden, 3-4 mins, then remove from the pan with a slotted spoon, and set to one side.

2

Pop the rigatoni and 0.5 tsp of salt into the saucepan of boiling water. Cook for 12 mins, then drain using a colander. Return to the saucepan and add a drizzle of oil (to stop it from sticking together). Meanwhile, halve, peel and thinly slice the shallot. Halve the red pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a colander.

3

Heat another splash of oil (if necessary) over medium-high heat in the now empty frying pan. Add the shallot and red pepper and cook until softened and beginning to colour, 5-6 mins, stirring frequently. Lower the heat to medium and stir in the garlic, smoked paprika, kidney beans and a pinch of sugar - if you have any. Cook for 1 minute more, stirring regularly, then add the finely chopped tomatoes.

4

Stir, bring to the boil, then lower the heat to simmer until it has thickened slightly, 4-5 mins, stir occasionally. In the meantime, coarsely grate the cheddar cheese. When your sausages are cooked, carefully slice them into 2cm pieces.

5

Once the sauce has thickened, pop in the creme fraiche and sausage pieces into the frying pan. Stir in, bring to the boil and bubble for 30 seconds. Taste and season with salt and pepper. Stir the rigatoni into the mixture, then tip it all into an oven proof dish. Sprinkle over the cheese and bacon lardons and pop onto the top shelf of the oven. Cook for 10 mins, until the cheese is melted and bubbling.

6

Once cooked, serve into bowls and tuck in!