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Loaded Penne Arrabiatta

Published Sunday, 13 October, 2013 by Molly

Spicy, veggie loaded, bacon filled, anchovy spiked goodness!

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Ingredients

  • For anchovy-haters, reduce the amount as desired but you seriously can't taste them, they add just a wonderful salty dimension to the dish. If you can't find arrabiatta or a similar spicy sauce, sub any basic bottled tomato pasta sauce and add chilli powder to taste.
  • serves 4.
  • - 6 rashers shortcut bacon
  • - 1 onion, finely diced
  • - 1 red capsicum, diced
  • - 1 medium zucchini, sliced thinly and pressed with paper towel to remove moisture
  • - 2 cups sliced button mushrooms
  • - 2-4 anchovies, depending on taste, chopped finely
  • - 1 large garlic clove, minced
  • - chilli powder or flakes, to taste (optional)
  • - 1 jar arribiatta pasta sauce, or similar
  • - 400gm penne pasta
  • - grated parmasan, to serve.

Method

1. Pop water on to boil for the pasta.

2. Fry bacon in a bit of oil until beginning to crisp, then add onion and cook until softened. Add zucchini and fry until mixture begins to brown/caramelize slightly. Chuck your pasta on now and cook to packet instructions.

3. Add mushroms, anchovies and garlic and cook until mushrooms have softened.

4. Pour pasta sauce over bacon mixture and stir until heated. Taste and adjust to taste with chilli, salt and pepper.

5. Drain pasta, stir through sauce and serve with cheese and more cracked pepper, if desired! Delish with garlic bread too.

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