Bacon and Aubergine Rigatoni
with Greek Style Cheese
This delicious Bacon and Aubergine Rigatoni has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
1 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
90 grams
British Smoked Bacon Lardons
1 pinch
Chilli Flakes
1 carton(s)
Finely Chopped Tomatoes with Basil
1 sachet(s)
Mixed Herbs
10 grams
Chicken Stock Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 2cm pieces. Pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt for the rigatoni.
Peel and grate the garlic (or use a garlic press).
When your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Stir in the garlic and half the chilli flakes (add less if you'd prefer things milder). Cook for 1 min more.
Stir the chopped tomatoes, mixed herbs, chicken stock paste and sugar (see pantry for amount) into the pan.
Lower the heat to medium, then simmer until the sauce has thickened and reduced by about half, 6-7 mins.
Once thickened, stir the roasted aubergine and cooked pasta through the sauce. Taste and season with salt and pepper if needed.
Share the bacon and aubergine rigatoni between your bowls.
Crumble over the Greek style salad cheese and more chilli flakes if you'd like some more heat to finish.
Enjoy!
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