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The Ultimate Bacon Arrabiata

The Ultimate Bacon Arrabiata

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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. It’s fresh and arresting rather than mellow, and cooked up in no time at all. We’ve also used red onion and rocket because there’s no stewing needed here; just a touch of heat is enough to create a magical sauce. White

Tags:Nut FreeSpicyUnder 30 Minutes
Allergens:GlutenMilk

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

200 g

penne

(ContainsGlutenMay be present Egg, Soy)

½

red onion

2 unit

bacon

1 clove

garlic

1 tin

diced tomatoes

½ bag

rocket leaves

1

birdseye chilli

½ block

Parmesan cheese

(ContainsMilk)

1

tomato

Not included in your delivery

1 tbs

olive oil

2 tbs

white wine

½ tsp

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2710 kJ
Fat19.9 g
of which saturates7.1 g
Carbohydrate83.7 g
of which sugars10.7 g
Dietary Fibre0 g
Protein27.5 g
Sodium659 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, remove the rind of the bacon and finely chop. Finely dice the red onion and chilli. Chop the tomato, and peel and crush the garlic. Finely grate the Parmesan cheese.

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 and set aside.

2

Meanwhile, heat the olive oil in a large, deep frying pan over a medium-high heat. Add the red 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, tomato and sugar. Bring to the boil. Immediately reduce the heat to medium-low and simmer for 10 minutes or until thickened slightly.

3

Add the drained pasta to the pan and stir through the rocket. Season well with salt and pepper.

4

Scoop generous spoonfuls of this rustic pasta into serving bowls. Top with the Parmesan cheese.