Mrs. Jackson Cooks

Life through food

Sweet pepper and bacon pasta

on February 22, 2011

I loved this recipe – I didn’t think it would work with all those peppers in it – seemed a bit much, but it worked really well and it’s super low in calories for a pasta dish, which is an added bonus. Along with the 4 different kinds of potatoes Mr Jackson bought on the last shopping trip, he also decided to buy 3 different kinds of sweet peppers. So it really had to be this recipe, there wasn’t anything else for all the peppers in the fridge!

It’s a great midweek recipe as it has bacon in it, so the cooking times aren’t too long – although some cooking is needed (of course!). You could make it without meat if you just wanted a great vege pasta option.

The original recipe used breasola, but as I didn’t have that and do have bacon, I just substituted it and it tasted delicious. I think minced beef or pork would work just as well too.

Sweet pepper and bacon pasta

Serves 4

  • 2 tbsp oil (I used olive)
  • 1 onion, finely chopped
  • 150g bacon, cut into thin strips (pancetta or streaky bacon would be best but I used wiltshire cured back bacon!)
  • a handful of basil or parsley, chopped
  • 4 peppers – I used different colours to make it look more colourful, diced
  • 125ml (small glass) white wine
  • 1 tin of tomatoes
  • salt and pepper
  • 300g dried pasta (I used fusili but any shape is fine)
  • 50g grated parmesan cheese
  1. The the oil in a pan on a medium heat, and add the onion and bacon. fry until softened and starting to brown
  2. Add the parsley or basil, the peppers and stir well. Then add the wine and some salt and pepper. Simmer gently for about 10 minutes
  3. Add the tin of tomatoes and increase the heat to bring to the boil. Then reduce and simmer again for about 20 minutes or until the sauce is reduced and quite creamy
  4. Meanwhile, boil the pasta according to the packet instructions. When cooked, drain and turn it into warmed bowls
  5. Taste the sauce for seasoning, then pour over the pasta and top with the grated parmesan.
  6. Serve with garlic bread and the remainder of the bottle of wine!

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