Monday, 29 January 2007

Penne with Corn, Bacon, Tomato & Chilli

Photographs by Amelita Wardell

Okay so tonight I had no idea what I was going to cook. I am trying very hard to use up lots of things in the pantry before the big move. So I came up with this little gem tonight. It was a huge success with our family and the kids didn't mind a bit of heat from the chilli. So now we have another family favourite. Cost effective as well. Makes a huge amount and Chopper has leftovers for lunch. Enjoy, we did.

  1. 750 grms Penne Pasta
  2. 6 Rashers of Bacon, rind off and cut in half
  3. 1 Jar of Italian Tomato Puree, 700 grms
  4. 1 cup of water
  5. 1 Large tin of corn kernals drained, 440 grms
  6. 2 Large brown onions sliced
  7. 4 Cloves of garlic finely diced
  8. 1 tablespoon of Worcestershire sauce
  9. 1 tablespoon of white sugar
  10. 1 small hot red chilli diced inclusive of seeds
  11. 1 cup of thickened cream
  12. Salt & Pepper

To a large pan add a splash of olive oil and a knob of butter, then fry onions on a medium heat with a good pinch of salt flakes. When onions are softened, add garlic and fry for a minute longer. Add corn kernals, chilli, tomato puree and water. I always pour the cup of water into the bottle of tomato puree and give it a good shake, it gets the last of the tomato puree out of the bottle. I don't like wastage. Then add the sugar, worcestershire sauce and a good grind of pepper to taste. Give it a good stir and bring up the heat until the sauce starts to bubble. Then simmer on a medium heat for 20 mins or so, stirring occasionally. While your sauce is simmering it is time for the bacon. I grilled mine for texture and that caramelised flavour. Cook pasta in lots of boiling salted water until aldente and drain.Tear the bacon into smaller pieces and add to the sauce with the cup of cream. Bring back up to a simmer, then mix sauce and pasta together. Serve. So Easy :) Serves 6