Cure & Simple - Recipe

The Recipe

Creamy Bacon, Spinach & Roasted Tomato Pasta Bake
Serves: 6 | Cooking time: 1 hr 15 mins
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Ingredients
  • 650g large vine-ripened tomatoes
  • 3 tbsp olive oil
  • 150g Cure & Simple Original smoked streaky bacon, thinly sliced
  • 1 large onion, diced
  • 3 garlic cloves, crushed
  • 150ml red wine
  • 1 tbsp Worcestershire sauce
  • 400g tin peeled plum tomatoes
  • 2 tbsp tomato puree
  • 500g pasta shapes
  • 250g mascarpone
  • 80g baby leaf spinach
  • 3 tbsp pesto
  • 50g breadcrumbs
  • 15g parmesan
Method
  1. Preheat the oven to 220ºC/200ºC (fan)/gas mark 7. Place the vine-ripened tomatoes into a roasting tin, leaving them on the vine, and drizzle over 1 tbsp of the olive oil along with a good pinch of seasoning. Roast in the oven for around 20-30 minutes until the tomatoes are soft and the skins are peeling away
  2. Meanwhile, heat the remaining olive oil in a large saucepan on a medium heat and add the bacon slices. Fry for 5 mins until the bacon is golden, then remove a quarter of the bacon onto a piece of kitchen towel to drain
  3. Add the onion and garlic to the pan and cook on a medium heat until the onions are soft and translucent. Pour in the red wine and let it bubble for 5 minutes, then add the Worcestershire sauce, tomato puree and peeled plum tomatoes. Fill the tomato tin a quarter of the way up with water, give it a good swirl then add it to the pan. Discard the tough skins and the vines from the roasted tomatoes and add them to the pan, breaking them up with the back of a wooden spoon. Leave the pan to simmer for 15-20 mins until it’s reduced and you’re left with a slightly thick sauce
  4. While the sauce is reducing, cook the pasta in salted water for a couple of minutes less than it recommends so it’s quite al dente. Drain and add the pasta to the saucepan, tossing it through the sauce. Stir in the mascarpone and spinach and season well, then transfer into an ovenproof dish. Dot the pesto across the top of the pasta and scatter over the remaining bacon pieces, breadcrumbs and parmesan. Bake in the oven for 20 minutes until the top is crunchy and the sauce is bubbling, then leave to stand for 5 minutes before serving

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