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Quick Saucy Tomato Double Bacon Pasta
Quick Saucy Tomato Double Bacon Pasta

Quick Saucy Tomato Double Bacon Pasta

with Garlic Pangrattato & Apple Salad

'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. Fusilli is the perfect pasta shape for cradling this creamy bacon sauce.

We’ve replaced the orecchiette in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
Milk
Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

3 clove

garlic

½

brown onion

½ packet

panko breadcrumbs

2 packet

diced bacon

1 packet

tomato paste

1 sachet

garlic & herb seasoning

½ packet

chicken stock pot

1 packet

light cooking cream

1 packet

Parmesan cheese

1 packet

baby spinach leaves

1

apple

1 packet

flaked almonds

1 packet

Balsamic Vinaigrette Dressing

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4215 kJ
Calories1008 kcal
Fat45 g
of which saturates17.5 g
Carbohydrate109.3 g
of which sugars23.1 g
Dietary Fibre12.4 g
Protein37.4 g
Sodium2088 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Cooking Steps

1
1

• Boil the kettle. Fill a medium saucepan with boiling water and place over high heat. To pan, add a pinch of salt. • Cook fusilli in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

2
2

• Meanwhile, finely chop garlic. Finely chop brown onion (see ingredients). • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl and season to taste with salt and pepper.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and onion, breaking up bacon with a spoon, in batches, until golden, 3-5 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Stir in chicken-style stock powder, light cooking cream, Parmesan cheese and reserved pasta water and simmer until slightly reduced,1-2 minutes. • Add orecchiette and half the baby spinach leaves and gently stir to combine.

4
4

• Meanwhile, thinly slice apple into wedges. • In a medium bowl, combine apple, the remaining spinach, flaked almonds, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste. • Divide saucy tomato bacon orecchiette between bowls. • Top with garlic pangrattato. • Serve with apple salad. Enjoy!

Little cooks: Take the lead by tossing the salad!

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