Bacon and Broccoli Penne

    40 minutes

    This is a great and easy bacon and vegetable pasta to make for a midweek meal. Top with Parmesan cheese to taste.

    73 people made this

    Serves: 8 

    • 500g penne pasta
    • 500g fresh broccoli florets
    • 6 rashers bacon, chopped
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 500g pasta sauce
    • 50g freshly grated Parmesan cheese

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Place penne in the pot and cook for 5 minutes. Stir in the broccoli. Continue cooking 3 to 5 minutes, until penne is al dente and broccoli is tender; drain.
    2. Place bacon in a large, deep frying pan. Cook over medium high heat until brown. Drain fat and return to frying pan. Mix the onion and garlic into the frying pan and cook until onions are tender. Stir in the pasta sauce and cook until heated through. Toss with the penne and broccoli and top with Parmesan cheese.

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    Reviews in English (51)


    Altered ingredient amounts. Oh, this was great! I probably used a little more bacon (I had some leftover that was already cooked/crumbled) and didn't measure the broccoli, just used 2-3 heads. Didn't have linguinin, so used fettucini and cooked the broccoli in the spaghetti sauce, not the pasta water. Used a couple tablespoons butter to cook the onion/garlic since I had already cooked the bacon and added the garlic when the onion was almost done to avoid scorching.  -  29 Sep 2008


    Used different ingredients. Excellent recipe...I do a similar dish without tomato sauce... Instead I use 1 package of cream cheese and 90g of fresh cream, which I mix together and add to the pasta once the broccoli is cooked... Other than that the rest is the same recipe...Excellent taste!  -  29 Sep 2008


    I recieved this recipe in my inbox today and had to comment. My best friend makes the same thing except she uses the ragu alfredo sauce instead and it is soooooo yummy!! Im going to try with the spaghetti sauce tonight though, that sounds just as good!  -  29 Sep 2008