Mixed Pepper Fusilli
with Bacon Crispies
There's no doubt about it, the bacon ‘crispies’ are the showstopper in this delicious recipe. Made up of crispy bacon, breadcrumbs and a sprinkling of extra parsley, this is a cheat’s version of ‘gremolata’ (a popular Italian garnish) which gives a lovely crunchy texture to this dish. We don’t know about you, but we’re now looking for any excuse to add bacon crispies to our food!
The quantities provided above are averages only.
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
Bell Pepper
144
Fusilli
(Contains Cereals containing gluten)
½
Chicken Stock Powder
1
Echalion Shallot
19.8
Panko Breadcrumbs
6
British Streaky Bacon
100
Creme Fraiche
1
Yellow Pepper
30
Tomato Puree
1
Garlic Clove
1
Flat Leaf Parsley
1
Courgette
(May contain Celery)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Heat a drizzle of oil in a frying pan on medium heat. Lay in two thirds of the bacon rashers and fry until really crispy, 5-6 mins. TIP: turn regularly to avoid burning. Once crispy, remove from your pan and place on some kitchen paper. Don't wash the pan as we'll use it again.
Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the ends from the courgette, quarter lengthways then chop widthways into small pieces. Halve, then remove the cores from the peppers and thinly slice. Cut the remaining bacon into 1cm wide strips. Roughly chop the parsley (stalks and all).
Return your now empty pan (no oil) to medium heat and add the panko breadcrumbs. Cook until your crumbs are golden, 2-3 mins. Remove them from the pan and put in a small bowl. Crumble your now cooled crispy bacon into your breadcrumbs … these are your bacon crispies!
Wipe your frying pan with some kitchen paper, add a drizzle of oil and return it to medium heat. Add the remaining bacon pieces and cook until crispy, 5 mins. Pour the fusilli into your pan of boiling water and cook, 9 mins. TIP: We have given you more pasta than you need, save the excess for another day!
Add the shallot, courgette and peppers to the pan with the bacon and cook until softened, 5 mins. Add the garlic and tomato purée. Cook for 1 minute more. Pour in the water (see ingredients for amount) and add the stock powder. Stir to dissolve and simmer, 5 mins. TIP: If it looks a bit dry, add a couple of spoonfuls of the pasta water to the pan at the end of the 5 mins.
Stir the crème fraîche and hard Italian cheese into the sauce. Season with salt and pepper to taste. Add the pasta to your sauce and stir together. Serve in bowls with your bacon crispies on top and a sprinkling of parsley. Buon appetito!
