Bacon Arrabiata
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 283.49 g penne pasta
- 118.29 ml cooked bacon, crumbled
- 44.37 ml olive oil or 44.37 ml bacon grease
- 2 garlic cloves, minced
- 10 cremini mushrooms, sliced
- salt
- pepper
- 1 red pepper, chopped
- 236.59 ml frozen peas
- 473.18 473.18 ml spinach or 473.18 ml kale, chopped
- 177.44 ml Italian parsley, chopped
- 29.58 ml white wine
- 14.79 ml lemon juice
- 29.58 ml heavy cream
- 118.29 ml milk
- 4.92 ml dried basil
- 4.92 ml dried oregano
- 4.92 ml dried marjoram
- 2.46 ml crushed red pepper flakes
directions
- Boil water and cook pasta according to package directions.
- Saute garlic and mushrooms in olive oil or bacon grease in a pan large enough to fit all the veggies. Season with salt and pepper.
- When mushrooms are soft and brown, remove pan from heat, set mushrooms aside in a small bowl.
- Add white wine and lemon juice to the hot pan and stir with a spoon to deglaze the pan. Return to the heat.
- Add bell pepper, peas, dried herbs, cream and milk. Saute over medium heat until veggies are crisp tender, about 5 minutes.
- Add bacon, mushrooms, chard and parsley. Cook until greens are wilted, about 2 minutes.
- Serve over pasta, with bread so you can mop up all the yummy sauce!
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