Quick Saucy Tomato Bacon Pasta
with Garlic Pangrattato & Apple Salad- Gluten
- Wheat
- Milk
- Almond
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
'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!*
Ingredients
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
3 clove
garlic
½
brown onion
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
tomato paste
1 sachet
garlic & herb seasoning
½ packet
chicken stock pot
1 packet
light cooking cream
(Contains: Milk;)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
baby spinach leaves
1
apple
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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.
• 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and onion, breaking up bacon with a spoon, until golden, 3-5 minutes. • Reduce heat to medium, then add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Stir in chicken stock pot (see ingredients), light cooking cream, Parmesan cheese and reserved pasta water and simmer until slightly reduced, 1-2 minutes. • Add cooked fusilli and half the baby spinach leaves, gently stir to combine and cook until wilted slightly.
• 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 pasta between bowls. • Top with garlic pangrattato. • Serve with apple salad. Enjoy!
Little cooks: Take the lead by tossing the salad!
