Description
A twist on the classic Roman pasta dish. Hearty, flavorful, and perfect for a weeknight meal.
Ingredients
Units
Scale
- 2-3 rashers (2-3 rashers) streaky bacon
- 1 medium (1 medium) onion
- 0.5 large (0.5 large) red capsicum
- 2 cloves (2 cloves) garlic
- 0.5 bunch (0.5 bunch) basil
- 2 cans (2 cans) diced or whole tomatoes
- 2 tbsp (2 tbsp) tomato paste
- 1 large (1 large) long red chilli
- 1 tbsp (1 tbsp) balsamic vinegar
- 1 lbs (500 g) penne pasta
- olive oil
- salt and pepper
- chilli flakes
- peccorino cheese
Instructions
- Boil a large pot of water with two tablespoons of salt.
- In a medium pot, sauté bacon, onion, and capsicum in a splash of olive oil until the bacon is browned.
- Add garlic and half the chili; cook until fragrant and the onion is soft.
- Stir in tomato paste, canned tomatoes, and balsamic vinegar. Add basil, salt, and pepper; simmer for 20 minutes, or until the sauce is rich and fragrant.
- Cook pasta according to package directions.
- Drain cooked pasta and add it to the sauce, ensuring each piece is coated.
- Serve in a large bowl, topped with pecorino cheese, remaining chili, chili flakes, and basil.
Notes
- For a deeper flavor, use high-quality pancetta instead of streaky bacon.
- If you prefer a less spicy dish, omit the long red chili or use a milder pepper.
- To enhance the sauce’s texture, blend a portion of it before adding the pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 60