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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook rigatoni in a large pot of salted boiling water according to package instructions. Drain, reserving some pasta water.
150 g Rigatoni
Step 2
Dice the onion, crush the garlic and chop the sausages and two pieces of bacon into bite size pieces. Keep the other rasher of bacon whole and cook this in a pan or airfryer until crispy, then chop finely.
1 Onion
2 cloves Garlic
3 Pork sausages
3 Streaky bacon
Step 3
While the pasta cooks, heat some spray oil in a pan and add the chopped sausages breaking them up with a spoon.
Step 4
Then add the onion and bacon to the pan, cook this until the bacon has crisped up slightly and the onion has softened.
Step 5
Next add the garlic, tomato purée and smoked paprika, letting it cook for 2–3 minutes to develop flavour. If using chilli flakes, add this now too.
2 tbsp Tomato purée
1 tsp Smoked paprika
1/4–1/2 tsp Chilli flakes
Step 6
Add the pasta water allow to reduce slightly, then lower the heat and add cream cheese, stirring until it melts into the sauce.
60 g Light cream cheese
Step 7
Add parsley and the cooked rigatoni to the sauce and toss well to coat. Taste and season with salt and pepper as needed.
1 tbsp Fresh parsley
Step 8
Serve hot, garnished with the crispy bacon, Parmesan and fresh herbs if desired.
10 g Parmesan
For
2
M
I
150
g
Rigatoni
3
Pork sausages, I used the M&S italian sausages
3
Streaky bacon, rashers
1
Onion, diced
2
cloves
Garlic, crushed
2
tbsp
Tomato purée
60
g
Light cream cheese
1
tsp
Smoked paprika
1/4–1/2
tsp
Chilli flakes, optional
10
g
Parmesan, finely grated
1
tbsp
Fresh parsley
Per Serving
Calories
645kcal
Fat
28g
Carbs
60g
Protein
30g
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Made it?
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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook rigatoni in a large pot of salted boiling water according to package instructions. Drain, reserving some pasta water.
150 g Rigatoni
Step 2
Dice the onion, crush the garlic and chop the sausages and two pieces of bacon into bite size pieces. Keep the other rasher of bacon whole and cook this in a pan or airfryer until crispy, then chop finely.
1 Onion
2 cloves Garlic
3 Pork sausages
3 Streaky bacon
Step 3
While the pasta cooks, heat some spray oil in a pan and add the chopped sausages breaking them up with a spoon.
Step 4
Then add the onion and bacon to the pan, cook this until the bacon has crisped up slightly and the onion has softened.
Step 5
Next add the garlic, tomato purée and smoked paprika, letting it cook for 2–3 minutes to develop flavour. If using chilli flakes, add this now too.
2 tbsp Tomato purée
1 tsp Smoked paprika
1/4–1/2 tsp Chilli flakes
Step 6
Add the pasta water allow to reduce slightly, then lower the heat and add cream cheese, stirring until it melts into the sauce.
60 g Light cream cheese
Step 7
Add parsley and the cooked rigatoni to the sauce and toss well to coat. Taste and season with salt and pepper as needed.
1 tbsp Fresh parsley
Step 8
Serve hot, garnished with the crispy bacon, Parmesan and fresh herbs if desired.
10 g Parmesan
For
2
M
I
150
g
Rigatoni
3
Pork sausages, I used the M&S italian sausages
3
Streaky bacon, rashers
1
Onion, diced
2
cloves
Garlic, crushed
2
tbsp
Tomato purée
60
g
Light cream cheese
1
tsp
Smoked paprika
1/4–1/2
tsp
Chilli flakes, optional
10
g
Parmesan, finely grated
1
tbsp
Fresh parsley
Per Serving
Calories
645kcal
Fat
28g
Carbs
60g
Protein
30g
Only visible to you
Made it?
Cancel
