Bacon & Cabbage Pasta with Chilli
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Ingredients
- 150g dried fusilli
- 6 smoked rashers of bacon, roughly sliced
- ½ head of Savoy cabbage, roughly sliced
- 1 Red chilli, finely sliced
- 1 large red onion, diced
- 2 Garlic cloves, minced
- 50g parmesan, grated
- ½ Tbsp freshly ground black pepper
Details
servings 2
Level of difficulty Average
Preparation time 5mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Start by weighing out your pasta. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
Step 2
Meanwhile add the onion, garlic, chilli and bacon to a pan with a tablespoon of oil and fry for about 7 minutes, or until the onion has softened and the bacon has become a little crispy.
Step 3
When the pasta has 5 minutes cooking time left add the cabbage to the pasta water and continue cooking. After the 5 minutes drain the pasta and cabbage and add it to the onions. Stir in the parmesan ensuring the pasta is well coated and add a generous sprinkling of freshly ground black pepper. Serve immediately.
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