Penne with Spicy Bacon Rose Sauce & Burrata
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Penne with Spicy Bacon Rose Sauce & Burrata
Recipe by Michael Weldon
Ingredients
500g San Remo penne
200g streaky bacon, diced finely
1 brown onion, finely diced
2 garlic cloves, diced
½ tsp dried chilli flakes
500g passata
250g Bulla cream
1tbs butter
1 piece of burrata cheese
½ bunch basil leaves picked
sea salt
black pepper
Squeaky Gate extra virgin olive oil
Raco frypan
Method
In a large pot of rapidly boiling water cook the penne following the back of packet instructions.
In a frypan over a medium heat fry off the bacon. Add a drizzle of extra virgin olive oil and the onion, fry until softened. Add the garlic and chilli, fry off for a minute. Add the passata and bring to the boil then simmer until the sauce thickens. Add the cream and swirl into the tomato. Cook for a further minute then carefully blend till smooth with a stick blender. Add the butter and season with salt and pepper to taste.
Once the pasta is cooked drain quickly then add into the pan with the rose sauce. Toss the pasta through the sauce to fully coat the pasta in the sauce.
Serve the pasta in the bowls twisted into nests. Top the pasta with torn burrata and extra basil leaves.
