The Ultimate Bacon Arrabiata
- 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. 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
Ingredients
200 g
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
½
red onion
2 unit
bacon
1 clove
garlic
1 tin
diced tomatoes
½ bag
rocket leaves
1
birdseye chilli
½ block
Parmesan cheese
(Contains: Milk;)
1
tomato
Not included in your delivery
1 tbs
olive oil
2 tbs
white wine
½ tsp
sugar
Utensils
Cooking Steps
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.
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.
Add the drained pasta to the pan and stir through the rocket. Season well with salt and pepper.
Scoop generous spoonfuls of this rustic pasta into serving bowls. Top with the Parmesan cheese.
