Creamy Tomato & Bacon Penne Recipe | Abel & Cole

Creamy Tomato & Bacon Penne

Cooking time
Serves4 people

Wholewheat pasta tumbled with a creamy tomato and bacon sauce is a satisfying, hearty meal that will warm you from the inside out – plus it’s packed with lovely slow-release energy to keep you on your toes.

Ingredients

  • 6 rashers unsmoked streaky bacon
  • 1 onion
  • ½ tbsp olive oil
  • 2 x 400g tins of chopped tomatoes
  • 400g wholewheat penne
  • 2-3 tbsp crème fraîche
  • A handful of flat leaf parsley, leaves only
  • Sea salt and black pepper, to season

Prep: 10 mins | Cook: 30-35 mins

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Method

1. Fill a large pan of water and add a pinch of salt. Pop a lid on the pan, set on a high heat and bring to the boil.
2. While the water comes to a boil, roughly chop the streaky bacon rashers. Halve, peel and finely chop the onion.
3. Place a deep frying pan on a medium-high heat and warm it for 2 mins. Add ½ tbsp olive oil and the chopped bacon to the pan. Fry for 3-4 mins, stirring often, till golden brown. Lift the bacon out of the pan with a slotted spoon or fork and set aside on a plate.
4. Add the chopped onion to the pan and turn the heat down to medium-low. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till softened and golden brown. Don't let the onion colour too quickly – if it starts to brown within the first 5 mins, turn the heat down. If the pan seems too dry, carefully add a few tbsp water.
5. Return the bacon to the pan. Pour in the chopped tomatoes. Stir, then cover the pan with a lid (or use a baking tray if you don't have a lid) and simmer for 20-25 mins, stirring a few times to stop the mixture from sticking. It will form a thick sauce.
6. When the water in the pan is boiling, add the penne and simmer for 10 mins till the pasta is cooked through but still has a bit of bite to it.
7. Drain the pasta. Add 2-3 tbsp crème fraîche to the tomato sauce and stir to mix. Taste the sauce and add a pinch more salt or pepper if you think it needs it. Add the penne and toss to mix. Scoop the pasta and sauce into warm bowls and garnish with a few torn parsley leaves to serve.
8. Tip: The pasta sauce will keep for up to 3 days in the fridge, or you can freeze it for up to 3 months. Divide the sauce into individual portions, cool then chill or freeze in sealed containers. Defrost overnight and reheat till piping hot all the way through.
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