Penne Arrabbiata with Smoked Pancetta and Fresh Basil

Nutrition per serving

Calories852 kcal
Protein24.6 g
Carbs73.7 g
Fats51.2 g
Saturated Fat14.7 g
Monounsaturated Fat13.7 g
Polyunsaturated Fat2.3 g
Sugars10.2 g
Fiber8.2 g
Sodium1,278 mg

Ingredients

Red Bell Pepper (capsicum)
Garlic
Basil Leaves
Pancetta
Chopped Tomatoes (canned)
Chili Powder
Penne Pasta
Parmesan Cheese
Olive Oil
Sugars, granulated
Preparations
1. Preheat the oven to 200 C (390 F)

2. Remove the core/slice the pepper into ½cm strips.

3. Peel/crush the garlic with the back of a knife, then finely chop.

4. Tear the basil leaves into tiny pieces.

Cooking Instructions
1. Place the peppers onto a baking tray and drizzle over a tbsp of olive oil with a pinch of salt and pepper. Mix to coat and cook in the oven for 10-15 minutes until tender/soft.

2. Bring a medium pot of lightly salted water to boil.

3. In a non-stick frying pan, heat 1/4 a tbsp of olive oil over medium heat. Add the pancetta and fry until crispy around the edges, before adding the garlic and continue to cook for a minute.

4. Add the tinned tomatoes, ¼ tsp of chili, ¼ tsp of sugar and a pinch of salt and pepper. Bring the mixture to a gentle bubble and simmer for about 5-6 minutes until thickened.

5. Cook the pasta in the boiling water according to package instructions until al dente, then drain.

6. Once the sauce has thickened, add the drained pasta, cooked peppers to the sauce and stir to coat.

7. Serve in a bowl with the basil leaves and Parmesan sprinkled over the top.