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Rigatoni with Bacon

with Bell Pepper, Broccoli, Thyme & Romano Cheese

  • 25 min
Family Friendly
Pork
Gluten
This exquisite pasta dish is filled with crispy bacon, fresh bell pepper & nutritious broccoli and topped with flavourful thyme & romano cheese.
Rigatoni with Hickory Smoked Bacon

Ingredients

2
Bacon, Slice
1/2
Broccoli
398 ml
Crushed Tomatoes
1 tbsp
Olive Oil (not included)
1
Red Bell Pepper(s)
200 g
Rigatoni
2 tsp
Romano
4 g
Thyme
1 cup(s)
Water (not included)
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
674 kcal
Total fat
18 g
Saturated Fat
7 g
Sodium
677 mg
Total Carbohydrate
100 g
Fiber
10 g
Sugar
15 g
Proteins
28 g

Instructions

Cook the pasta and broccoli
1

Cook the pasta

Bring a pot of salted water to a boil over medium-high heat. Add pasta and cook for 10-12 minutes, stirring from time to time until pasta is cooked (al dente). Drain, and reserve.

Prepare the ingredients
2

Prepare the ingredients

Cut the onion, bacon and red pepper into juliennes (fine strips). Cut broccoli into florets

Cook the onion
3

Cook the onion

In a skillet, sauté the onion with the olive oil over medium heat until wilted and transluscent, about five minutes.

Add the bacon and pepper
4

Cook the bacon and veggies

Add the bacon and sauté another 3 minutes. Add pepper and cook 2 minutes more.

Add the tomatoes
5

Meanwhile

Stir in the tomatoes and water and bring to a simmer. Season with salt and pepper and cook for 5 minutes.

Add the pasta and brocoli
6

Serve

Add the pasta and broccoli to the sauce skillet and mix well, heating for 1 minute. Stir in thyme leaves and serve garnished with romano cheese.