Spaghetti Alla Matricciana (Bacon and Chilli Tomato Pasta)

This Spaghetti Alla Matricciana (Bacon and Chilli Tomato Pasta) dish will serve 4 with generous portions but is still Slimming World friendly.

The pasta recipe:

Coat a large non-stick pan with low calorie cooking spray and fry off 400g of cooking bacon, cut in to 1cm strips on a medium, heat until lightly browned. Add 100g of sliced mushrooms and continue to cook until lightly browned. Add 2 large sliced onions, 2 garlic cloves and red chilli peppers finely chopped and continue to cook until the onions are lightly browned, mixing thoroughly at as it cooks. Season with a large teaspoon of mixed herbs, 1 stock cube and freshly ground pepper, mixing thoroughly at as it cooks for another couple of minutes. Add 2 tins pf tomatoes and top up with boiling water. You need to add sufficient water to ensure the pasta, when added 30 minutes later, will have enough liquid to absorb. Bring to the boil, cover with a lid and simmer on a low heat for approximately 30 minutes. Add 400g of penne pasta to the sauce and simmer until the pasta is cooked al dente (firm but not hard), this will take about 12 to 15 minutes more, you may need to adjust the amount of water so that the sauce is thick and rich. Allow to stand off the heat for a few minutes before serving.

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