Hurrah for Friday. It’s been a slow but eventful week, with a few too many late nights, so I feel as though I need to catch up on plenty of sleep this weekend. And, considering I don’t have many plans, I think that’s just what I’ll do, amongst the cooking and packing of course.
Speaking of packing, I feel I may be focusing on many quick and easy meals over the coming weeks. Today’s recipe is pasta; perhaps the king of all comfort foods, who doesn’t love a big bowl of it whilst watching TV on a lazy evening in? This recipe really is absurdly simple to prepare, and with just a few inexpensive ingredients it’s a budget friendly family meal that will keep everyone happy. The sweetness of the smoked bacon against the bitterness of the Savoy cabbage works wonderfully, and in true Nicole fashion I loaded this dish with fiery red chillies. And, yes I did just refer to myself in the third person. Now, if you’re making it for the kiddywinkles, perhaps just use a few (and I mean a few) chilli flakes instead of a whole chilli.
You may be thinking that bacon and cabbage pasta sounds dreadfully boring, or unexciting even, but don’t knock it until you’ve tried it. As well as the delicious flavours, I adore the ensemble of colours in this dish. With plenty of black pepper and just the right amount of parmesan and you’ll have found yourself a firm family favourite for years to come. Honestly, I believe you’ll love it as much as I do.
150g dried fusilli
6 smoked rashers of bacon, roughly sliced
½ head of Savoy cabbage, roughly sliced
1 Red chilli, finely sliced
1 large red onion, diced
2 Garlic cloves, minced
50g parmesan, grated
½ Tbsp freshly ground black pepper
Start by weighing out your pasta. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
Meanwhile add the onion, garlic, chilli and bacon to a pan with a tablespoon of oil and fry for about 7 minutes, or until the onion has softened and the bacon has become a little crispy.
When the pasta has 5 minutes cooking time left add the cabbage to the pasta water and continue cooking. After the 5 minutes drain the pasta and cabbage and add it to the onions. Stir in the parmesan ensuring the pasta is well coated and add a generous sprinkling of freshly ground black pepper. Serve immediately.