Bacon Spaghetti Amatriciana

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 1head broccoli
• 1pcs chicken-style stock cubes
• 50g tomato paste
• 180g diced bacon
• 5g Tuscan seasoning
• 250g cherry tomatoes
• 250g spaghetti
• 25g parmesan
• 1pcs bird's eye chilli
• 50g baby spinach leaves
• 125ml (½ cup) boiling water
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Crush or finely chop the garlic. Cut the broccoli into long, thin florets. Crumble 1 stock cube* into a heatproof jug, add the tomato paste and 125ml (½ cup) boiling water and stir to dissolve. Bring a medium saucepan of salted water to the boil for the spaghetti.
2. Step 2 — Start sauce
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion and bacon, stirring occasionally, for 4-5 mins until the onion is softened and bacon is golden. Add the garlic, Tuscan seasoning and cherry tomatoes and cook, stirring occasionally, for 2 mins or until fragrant.
3. Step 3 — Simmer sauce
   Stir the tomato stock into the bacon mixture, reduce the heat to medium and cook, covered, stirring occasionally, for 5 mins. Taste, then season with pepper.
4. Step 4 — Cook spaghetti
   Meanwhile, add three-quarters of the spaghetti* to the saucepan of boiling water (if you're tempted to cook all of the spaghetti, just note the dish won't be as saucy as intended). Cook, stirring occasionally, for 12 mins or until al dente.
5. Step 5 — Add broccoli
   Put the broccoli on top of the sauce and cook, covered, for a further 4-5 mins until tender.
6. Step 6 — Get ready to serve
   While the broccoli is cooking, finely grate the parmesan. Thinly slice the chilli, removing the seeds if less heat is desired. Add the spaghetti and spinach to the sauce and stir until combined and the spinach is wilted. Divide the spaghetti among bowls. Scatter with the parmesan and chilli, if desired, to serve.

Allergens

Sulphites, Gluten, Wheat, Milk