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Add a photoWith some time on my hands and the need for a slow cooked pasta sauce, this rich comforting pasta is great for an autumn evening.
Ingredientes
- 1 tin whole cherry tomatoes
- 1 tin crushed tomatoes
- 2 cloves garlic, crushed
- 1 chilli, split in half, seeds in
- 1 punnet button mushrooms, sliced
- 4 slices back bacon
- 5 slices roasted peppers
- 2 anchovy fillets, chopped
- 2 tablespoons cream
- 1 small handful grated Parmesan
- 1 handful fresh basil, roughly chopped - for garnishing
Direcciones
- Place the tinned tomatoes, garlic, and chilli into a thick bottomed pan and bring to a simmer
- add the sliced mushrooms and allow to render down until you have a nice thick paste
- in a separate pan, fry the bacon until crisp and remove and slice
- add the peppers, anchovy fillets, bacon and two large ladles of the tomato sauce and heat
- add the cream and mix through
- once heated add the Parmesan and allow to melt
- serve on pasta with the fresh basil
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 523g | |
| Recipe makes 2 servings | |
| Calories 217 | |
| Calories from Fat 67 | 31% |
| Total Fat 7.67g | 10% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 536mg | 22% |
| Potassium 1197mg | 34% |
| Total Carbs 31.27g | 8% |
| Dietary Fiber 8.8g | 29% |
| Sugars 7.09g | 5% |
| Protein 11.8g | 19% |
