Bacon and leek whole wheat rigatoni

Name: Bacon and leek whole wheat rigatoni
Yield: 4
Ingredients: 250g bacon rashers, chopped; 3 garlic cloves, finely chopped; 1 tsp dried chilli flakes; 2 tbs finely chopped rosemary leaves; 250g cherry tomatoes, halved; 1 bunch baby leeks, cut into 4cm lengths; 1 cup (250ml) white wine; 400g whole wheat rigatoni; 25g unsalted butter; Shaved parmesan, to serve

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by Warren Mendes

delicious. team

Jun 20, 2016

Super easy without the fuss. The ease in which you will cook this pasta dish won't take away from how tasty it will be.

250g bacon rashers, chopped
3 garlic cloves, finely chopped
1 tsp dried chilli flakes
2 tbs finely chopped rosemary leaves
250g cherry tomatoes, halved
1 bunch baby leeks, cut into 4cm lengths
1 cup (250ml) white wine
400g whole wheat rigatoni
25g unsalted butter
Shaved parmesan, to serve

Method

1.

Place the bacon in a cold frypan, then place over medium heat. Once bacon starts to sizzle and fat has rendered, cook, stirring, for 4-5 minutes until beginning to crisp.
2.

Add garlic, chilli and rosemary, and cook, stirring, for 1-2 minutes until fragrant. Add tomatoes and leek, and cook, stirring, for a further 1 minute. Add wine and bring to a simmer.
3.

Cook for 2 minutes or until slightly reduced.
4.

Meanwhile, cook pasta in a saucepan of boiling salted water according to packet instructions.
5.

Drain, reserving 1 cup (250ml) cooking liquid. Add pasta to pan with butter and reserved liquid and stir to combine.
6.

Serve pasta topped with parmesan.