Wednesday, 5 November 2014

Spicy tomato-bacon mushroom pasta

It's November, which means the dark nights are here, the cold crisp weather returns and possibly some snow in the coming weeks. For me, the winter months are a time for hibernation as I'm not the biggest fan of cold weather and I long to have duvet days. When I long for duvet days, I also long for lots of carbohydrates, this dish satisfies this need. Many of us love pasta and I am a big fan, eating a pasta based dish at least once a week. There are so many different pasta varieties and many ways to cook pasta but often favourites can become habits and the usual pasta dish should be revisited or amended so we don't get bored eating the same dish. This spicy tomato-bacon pasta does that, instead of cooking the usual "spag bol" I decided to make another tomato based dish. The red chill brings a warmth to this dish (perfect for the winter nights), the bacon adds the flavour, mushrooms give it a lovely earthy flavour and the pasta is well, the centrepiece. And if you are pressed for time and unable to make your own tomato sauce there are many good tomato pasta sauces which would shave half the time to prep and make this dish, making it an ideal mid-week meal. 
Here is how my spicy tomato-bacon pasta turned out:

Spicy tomato-bacon pasta

Spicy tomato-bacon pasta

Spicy tomato-bacon pasta

Spicy tomato-bacon pasta dish 

Recipe from Cook Step-By-Step.

Serves 6, Prep 35-40 minutes, Cook 30-40 minutes
125g thick cut bacon rashers, slices or bacon lardons
375g mushrooms, trimmed and sliced
2 garlic cloves, finely chopped
1 red chill, deseeded and finely diced
leaves from 5-7 oregano sprigs, finely chopped
2 x 400g cans chopped plum tomatoes
salt and pepper
500g pasta quills
30g butter
60g Parmesan cheese

1) Make the sauce. Put the bacon into a frying pan. Fry over a low heat, stirring occasionally, for 5-7 minutes, until the bacon is lightly browned and the fat is rendered. Spoon off all but 3tbsp pf the fat. Increase the heat and add the mushrooms. Cook, stirring for 3-5 minutes, until mushrooms have softened and most of the liquid has evaporated.
2) Add the garlic, chili, oregano, chopped tomatoes, salt and pepper. Bring to a boil, cover and simmer, stirring occasionally for 25-30 minutes, until thick and rich. If necessary to thicken the sauce, continue to cook, uncovered, for a few minutes longer. Taste the sauce for seasoning.
3) Cook the pasta. Fill a large pan with cold water, bring to a boil, and add 1 tbsp salt. Add the pasta quills. Simmer until al dente, tender but still chewy, stirring occasionally. It should take 5-8 minutes, or cook according to the package directions. Drain in a colander.
4) Finish the dish. Put the quills into a warmed serving bowl, and add the butter. Toss together until well coated. Spoon over he sauce and  half the cheese. Toss together, then sprinkle over a little more Parmesan. Serve immediately, with the remaining cheese.

I am sharing this dish with a couple of blogging challenges, the first Extra Veg challenge hosted by Helen from Fuss Free Flavours  and Michelle from Utterly Scrummy. As this pasta dish contains two types of vegetables, I can sneakily enter this dish to this blog challenge.

The second blog challenge i'm sharing this dish with is Credit Card Munch hosted by Alida by My Little Italian Kitchen on behalf of Camilla from Fab Food for All and Helen from Fuss Free Flavours. As I used leftover mushrooms and cheaper cuts of meat, it is quite an economical dish.



  1. A lovely warming dish and kind to the purse too:-) Thank you for entering #CreditCrunchMunch:)

  2. I have pasta almost every day.. it is good! Tomato and bacon are a great combination. Thanks so much for entering it in CreditCrunchMunch ;-)

  3. I am all for any pasta dish in the winter this looks wonderfully frugal.

    Thank you for sending to Credit Crunch Munch and Extra Veg


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