with Wild Rocket, Red Chilli and Cheese
Arrabbiata is a spicy and tart tomato sauce hailing from Italy. Laden with garlic, tomatoes and chilli, it pairs perfectly with the creamy filling of this pasta in our Arrabbiata Style Bacon, Spinach and Ricotta Tortelloni.
Allergens
Utensils
Tags
Spinach and Ricotta Tortelloni
300 grams
Red Chilli
1 unit(s)
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Mixed Herbs
1 sachet(s)
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
20 grams
Wild Rocket
40 grams
Balsamic Glaze
12 grams
British Smoked Bacon Lardons
90 grams
Sugar
1 tsp
Water for the Sauce
50 milliliter(s)
Butter
20 grams
- Boil a full kettle.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the bacon, 4-5 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the tortelloni, 4-5 mins.
- Once cooked, drain. Drizzle with oil and stir through.
- Meanwhile, halve the chilli lengthways, deseed, then finely chop.
- Add the passata, red wine stock paste, mixed herbs, sugar, water (see pantry for both amounts) and half the chilli to the frying pan.
- Bring to the boil. Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Add the pasta. Toss to coat.
- Stir in the cheese and butter (see pantry) until melted. Remove from the heat. Add a splash of water if it's too thick.
- Serve the tortelloni in bowls.
- Sprinkle over the remaining chilli (add less if you'd prefer things milder).
- Serve the rocket alongside.
- Drizzle over the balsamic glaze.
2977
kJ
Energy (kJ)
712
kcal
Energy (kcal)
29.5
g
Fat
12.7
g
of which saturates
81.3
g
Carbohydrate
20.3
g
of which sugars
5.2
g
Dietary Fibre
27.6
g
Protein
5.08
g
Salt
with Wild Rocket, Chilli Flakes and Cheese
with Wild Rocket, Chilli Flakes and Cheese
with Wild Rocket, Chilli Flakes and Cheese
with Wild Rocket, Chilli Flakes and Cheese
with Wild Rocket, Chilli Flakes and Cheese
