Bacon and Vegetable Rigatoni

Smoked streaky bacon, juicy bell peppers, cream cheese (bringing the creaminess) and that moreish rigatoni pasta just works so well together. Just take a look at the colour of that sauce, it tastes as good as it looks!.

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Cook: 30 Mins


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Heat oil in a large pan and add bacon. Fry until bacon begins to crisp and turn golden, then remove and set aside. Add onions and pepper to pan, cook for 5 mins, stirring regularly, until soft. Add courgette and cook for a few mins, then sauté garlic until fragrant, stirring everything together well.
Add cooked bacon back to pan along with passata, stir well, then add oregano, smoked paprika, stir well again and bring pan to a low simmer. Cook your sauce down until thick, this should take approx 10-15 mins. Now is a good time to get your pasta on, remember to reserve some pasta water!
Once sauce is thick, stir in light cream cheese, then add rigatoni and steamed kale. Mix everything together until fully combined, then gradually add small amounts of pasta water to pan, and stir until left with a creamy tomato sauce.
Garnish with grated parmesan and chilli flakes.

Nutritional Info

Cals – 532

Carbs – 75g

Fat – 15g

Protein – 23.4g


Serves 4

For the Bacon and Vegetable Rigatoni

  • Tbsp of oil (I use avocado oil or extra virgin olive oil).
  • 4 rashers of smoked streaky bacon - cut into small strips.
  • 1 onion - finely chopped.
  • 2 bell pepper - finely chopped.
  • 1 courgette - chopped.
  • 3 cloves of garlic cloves.
  • 400ml of passata.
  • Tbsp of oregano.
  • Tsp of smoked paprika.
  • Salt and pepper, to taste.
  • 2 tbsp of light cream cheese.
  • 250g of rigatoni pasta - cooked (weight when uncooked)
  • A bowl of kale - steamed.

To Garnish

  • Parmesan.
  • Chilli flakes.

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