YIELDS

4 Servings

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Pasta Arrabiata

Ingredients

250 g D'Orsogna Diced Bacon or Shortcut Bacon, roughly chopped
400 g Tin of Tomatoes
350 g Penne or Rigatoni
4 tbsp Extra Virgin Olive Oil
1 tbsp Parsley Stalks, finely chopped
1-2 tsp Dried Chilli Flakes
2-3 Garlic Cloves, crushed with the palm of your hand
1 Small Piece of Pecorino or parmesan rind (optional)
Salt and Pepper, for seasoning
Chopped Parsley, for garnish

Method

1

Heat a large, heavy-based pan with olive oil.

2

Add diced bacon and use a wooden spoon to brown it evenly for 1-2 minutes. Introduce garlic and chopped parsley stalks to infuse the oil with their fragrance.

3

Incorporate the pasta and chili flakes, stirring thoroughly. Cover the mixture with tinned tomatoes and enough water to fully submerge the pasta. Include the cheese rind if desired.

4

Cook for 7-8 minutes, stirring occasionally, until the pasta reaches al dente consistency.

5

Discard the cheese rind and garlic before serving. Optionally, garnish with a dusting of pecorino or parmigiano and chopped parsley.

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