Speedy Pork and Bacon Penne

Name: Speedy Pork and Bacon Penne with Spinach and Cheddar
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 240 British Pork Mince; 1 Garlic Clove**; 1 Mixed Herbs; 180 Penne Pasta; 15 Worcester Sauce; 1 Finely Chopped Tomatoes with Onion and Garlic; 28 Red Wine Stock Paste; 30 Mature Cheddar Cheese; 40 Baby Spinach; 90 British Smoked Bacon Lardons; 50 Water for the Sauce

with Spinach and Cheddar

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Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Pork and Bacon Penne in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Family Friendly

Allergens:

Cereals containing gluten

•Sulphites

•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 15 minutes

DifficultyMedium

Ingredients

serving amount

240

British Pork Mince

Garlic Clove**

Mixed Herbs

180

Penne Pasta

(Contains: Cereals containing gluten)

Worcester Sauce

(Contains: Cereals containing gluten)

Finely Chopped Tomatoes with Onion and Garlic

Red Wine Stock Paste

(Contains: Sulphites)

Mature Cheddar Cheese

(Contains: Milk)

Baby Spinach

British Smoked Bacon Lardons

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)960 kcal

Energy (kJ)4015 kJ

Fat43 g

of which saturates16.4 g

Carbohydrate90.1 g

of which sugars21.9 g

Protein50.6 g

Salt5.8 g

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

Utensils

•Pan

•Garlic Press

•Large Saucepan

•Colander

•Grater

Instructions

a) Bring a large saucepan of water to the boil on high heat with 1/2 tsp salt.

b) Heat a large frying pan on medium-high heat (no oil). 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) Meanwhile, peel and grate the garlic (or use a garlic press), then add to the mince with the mixed herbs. Cook, stirring, for 1 min.

a) Meanwhile, add the penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

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

a) While the pasta cooks, add the Worcester sauce to the pork and allow to bubble away until evaporated, 30 secs.

b) Stir in the chopped tomatoes, red wine stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you have any).

c) Bring to the boil, stirring, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.