Arrabiata Penne
with Bacon & Flaked Parmesan
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- Milk
- May contain traces of allergens
Arrabiata literally means ‘angry’, which may sound puzzling given how tasty this pasta is! We think the Italians may have meant this in a more poetic than literal way – using fresh birdseye chilli certainly creates an almost ‘angry’ spiciness. Just a touch of heat and tasty bacon come together to create a magical sauce.
Ingredients
200 g
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
½
brown onion
2 unit
bacon
1
birdseye chilli
1 clove
garlic
1 tin
diced tomatoes
1 bag
rocket
½ block
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1 tbs
olive oil
2 tbs
white wine
½ tbs
sugar
Utensils
Cooking Steps
To prepare the ingredients, finely chop the brown onion, bacon and birdseye chilli. Crush the garlic and grate the cheese. Wash the rocket
In a large pot, bring some salted water to the boil. Add the penne pasta to the boiling water and cook for approximately 10 minutes or until ‘al dente’, stirring regularly to ensure that the pasta does not stick. Drain.
Meanwhile, heat the olive oil in a large, deep frying pan over a medium-high heat. Add the brown onion, bacon and birdseye chilli (if you don’t like it too hot don’t add the seeds). Cook for 3-4 minutes, or until the onion is soft. Add the garlic and cook for 1 minute or until fragrant. Add the white wine, diced tomatoes, and sugar. Bring to the boil. Immediately reduce the heat to medium-low and simmer for 10 minutes or until thickened slightly.
Add the drained pasta to the pan of sauce and stir through the rocket. Season well with salt and pepper.
To serve, scoop generous spoonfuls of this rustic pasta into serving bowls. Top with the Parmesan cheese.
