Fusilli with bacon and chilli

A fast and satisfying meal packed with flavour. Enjoy with some warm crusty bread.
 
fusilli
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Recipe from: 20 October 2010
Preparation time: 10 mins
Cooking time: 15 mins
 
 

Ingredients

 
  • 500
    g
    fussili (or pasta shape of your choice)
  • 500
    g
    bacon (2 packets), chopped
  • 1
    large onion
  • 3
    garlic cloves
  • 1
    can
    chopped tomatoes
  • Fresh/minced chillies
  • 2
    Tbs
    sweet chilli sauce
  • 2
    Tbs
    fat-free plain yoghurt
  • Salt and pepper to taste
Servings: Change Serving
 
 

Method

 
Fill a large pot with water, add 2tbsn salt and allow to come to a boil.
While you wait for the water to boil, heat a large saucepan and fry the bacon until cooked and slightly crispy. While the bacon is frying, finely chop the onion and garlic.
Remove the bacon from the pan and set aside.
Fry the onion and garlic in the same pan until soft and translucent. Add the tinned tomatoes, chillies and sweet chilli sauce. Drop the pasta into the boiling water and allow to come back up to a boil.
Allow for the tomato sauce to reduce slightly then add back the bacon. Allow to simmer for 2-3 minutes then turn off the heat and add the yoghurt and season to taste.
Drain the cooked pasta and toss into the sauce.
Serve with a scattering of grated pecorino and some italian parsley.

For more of Simply Delicious' recipes click here.
 

Read more on: pork  |  shallow-fry
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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