Creamy Tomato Bacon Orecchiette
with Garlic Pangrattato & Apple Salad
'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. The orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling this creamy bacon sauce.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
½
brown onion
3 clove
garlic
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
1
apple
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Fill a medium saucepan with boiling water, place over high heat, then add a pinch of salt. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the saucepan.
• Meanwhile, finely chop garlic. Finely chop onion. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl and season to taste.
Little cooks: Help stir the ingredients! Be careful the pan is hot!
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and onion, breaking up bacon with a spoon, until golden, 3-5 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Stir in chicken-style stock powder, light cooking cream, Parmesan cheese and reserved pasta water and simmer until slightly reduced, 1-2 minutes. • Add orecchiette and half the baby spinach leaves and gently stir to combine.
• Meanwhile, thinly slice apple into wedges. • In a medium bowl, combine apple, the remaining spinach and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy tomato bacon orecchiette between bowls. • Top with garlic pangrattato. • Serve with apple salad. Enjoy!
Little cooks: Take the lead by tossing the salad!