Sunday, June 26, 2016

Spicy Capsicum and Bacon Pasta

I really enjoy making connections through social media so am thrilled to be taking part in the Andrew in the Kitchen series #fdbloggerfriends.

A "get to know you" series featuring food bloggers he follow on twitter.  Andrew asks the bloggers about themselves, their blogging and to create a new recipe.

As we are getting into the chiller stages of winter in Melbourne I wanted something that was full of flavour, comfort and a bit of spice to keep me warm.

This spicy capsicum and bacon pasta is quick to prepare so that in no time you'll be on the sofa under a blanket ready for an evening of Netflix and chill....winter chill...or the other type if so consensually desired.

Spicy Capsicum and Bacon Pasta Serves 4-5 
  • 100g mix of bacon and pancetta
  • 2-3 red onions sliced 
  • 3-4 large red capsicum sliced (seeds removed)
  • 4 garlic cloves sliced
  • 5 long red chilli 
  • 30ml olive oil
  • 100g pecorino grated
  • Handful chopped parsely
  • 500g rigatoni


  • Add olive oil to a pot on medium heat
  • Gently fry  bacon and onion for a couple of minutes
  • Add capsicum and garlic and cook on low for about 15-20 minutes
  • Boil pasta as directed
  • Add chilli and mix through
  • Increase heat and add 1/2 cup of pasta water and stir through
  • Drain pasta and add to the pot (turn off heat)
  • Mix the sauce through the pasta with parsley and half the grated pecorino
  • Serve topped with more pecorino 
I had always thought I didn't like chilli till I really tried it and now I'm hooked!

I like the mix of bacon and pancetta but you can use just one if you prefer

The key is gentle heat you don't want char grilled capsicum on this occasion.

A good sprinkle of parsley from the garden 

A glass of red and you're in business...