Smokey Pasta Alforno
with Sausage and Chilli Beans
Light a bonfire, set off the fireworks, and gather round for our Bonfire Night special, Smokey Pasta Alforno. Streaky bacon, red peppers, paprika and our mouthwatering pork hickory sausages are combined in a rich tomatoey sauce that will warm you from the inside out. The real magic of this dish lies in its name, ‘Alforno’, Italian for ‘baking’, which leaves its cheesy topping beautifully crisp and golden. If you’re looking for dinner with a bang this Bonfire Night, this one’s your firecracker.
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
1
Red Kidney Beans
4
British Streaky Bacon
2
British Hickory Smoked Sausages
(Contains Sulphites)
1
Echalion Shallot
160
Rigatoni Pasta
1
Garlic Clove
1
Smoked Paprika
30
Mature Cheddar Cheese
(Contains Milk)
150
Creme Fraiche
(Contains Milk)
1
Finely Chopped Tomatoes with Basil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil for the pasta. Heat a splash of oil in a large frying pan on medium-high heat and add the bacon. Fry until browned and very crispy, about 3 mins on each side. Remove from the pan with a pair of tongs (try to leave most of the oil in the pan). Set aside to cool.
Pop the rigatoni into the pan of boiling water. Cook for 11 mins then drain using a colander. Return to the pan with a drizzle of oil stirred through (to stop it from sticking together). Meanwhile, halve, peel and thinly slice the shallot. Halve the red pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in the sieve.
Heat another splash of oil (if necessary) over medium-high heat in the now empty frying pan. Add the shallot and cook until so ened and beginning to colour, stirring frequently, 3-4 mins. Add the pepper and cook until beginning to soften, 5 mins. Stir in the garlic, smoked paprika, kidney beans and a pinch of sugar (if you have some). Cook for 1 minute more then tip in the finely chopped tomatoes.
Stir, bring to the boil, then lower the heat to simmer until thickened slightly, stirring occasionally, 4-5 mins. In the meantime, slice the hickory smoked sausage into rounds 1cm thick. Coarsely grate the cheddar cheese. Finely crumble the crispy bacon using your hands, or chop finely with a knife. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Once the sauce has thickened, stir the crème fraîche and sausage pieces into the frying pan. Bring to the boil and bubble, season with salt and pepper. Stir the rigatoni into the mixture, then tip it all into an ovenproof dish. Sprinkle over the cheese and crumbled bacon, drizzle over a little oil then pop onto the top shelf of your oven. Cook for 15 mins, until the cheese is melted and bubbling. IMPORTANT: The sausage is cooked when it is no longer pink in the middle.
Once cooked, remove from the oven and serve into bowls. Tuck in!
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