Rigatoni with Creamy Bacon and Sun-dried Tomato Sauce

    30 minutes

    This quick and easy dish is my go to recipe for an delicious last minute meal. It uses ingredients that are usually lurking in the pantry!

    2 people made this

    Serves: 4 

    • 500g rigatoni pasta
    • 1 tablespoon olive oil
    • 3 rashers bacon, finely chopped
    • 2 cloves garlic, crushed
    • 2 green shallots, thinly sliced
    • 300ml thickened cream
    • 75g sun-dried tomatoes, cut into strips
    • salt and freshly ground black pepper.
    • 100g baby spinach leaves
    • 1/3 cup grated Parmesan cheese
    • 1/4 cup pine nuts, toasted

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the pasta in a large saucepan of boiling salted water, according to packet directions, until al dente. Drain; return to pan.
    2. Heat the oil in a large frying pan over high heat. Cook and stir bacon for 3-4 minutes or until bacon is crisp. Add the garlic and shallot and cook for 1 minute.
    3. Add the cream and tomato and bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until sauce thickens. Season to taste with salt and freshly ground black pepper. Add spinach and cook and stir for 1 minute or until spinach wilts.
    4. Add the sauce mixture and cheese to pasta and toss to combine. Serve pasta sprinkled with the pine nuts.

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