recipes

Creamy bacon and sundried tomato rigatoni

Serves:

2025-01-24

Ingredients

1 packet bacon, chopped (Spa)
Drizzle olive oil (Borges)
1 large onion, chopped
3 cloves garlic, chopped
3 tbsp chopped sundried tomatoes (Camel brand)
1 heaped tbsp tomato paste
150ml white wine
Black pepper
250-300ml hot stock (Calnort- Spa)
150g double cream
3 tbsp grated Parmesan cheese
1 handful fresh basil leaves
300g rigatoni pasta (Lamb brand)

Method

Heat a large pan with a drop of olive oil and fry the bacon or pancetta till golden crispy. Add in the garlic, onions and sundried tomatoes and continue to fry for 5 minutes. Add in the tomato paste and cook for 1 minute before splashing in the wine. Season with pepper and a little salt, mix in the hot stock and cream and bring to the boil. Lower the heat and allow to reduce for 15 minutes. Meanwhile, bring a pan of salted water to the boil and cook the pasta. When ready, drain and add the sauce, along with a little of the cooking water and mix. Add in the grated Parmesan and half of the basil leaves chopped. Serve in bowls immediately with extra cheese on top and fresh basil leaves.

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