• Boil a full kettle.
• Cut the Tenderstem® broccoli into thirds. 
• Pour the boiled water into a saucepan with 1/2 tsp salt. Bring back to the boil.

• Boil the filled pasta and broccoli, 3-4 mins. 
• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Fry the bacon, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
• Add the tomato puree, fry, 1-2 mins. 

• Next, add the red wine stock paste, sugar and water (see pantry for both).
• Simmer, 1-2 mins.
• Reduce the heat. Stir through the butter (see pantry).
• Drain the filled pasta and broccoli.

• Gently stir the pasta, broccoli, sun-dried tomato paste, hard Italian style cheese and chilli flakes (add less if you'd prefer things milder) into the sauce.
• Add a splash of water if you feel it needs it.
• Share between your bowls.
• Top with the rocket and drizzle over the balsamic glaze to finish.

Enjoy!