Rose spaghetti with bacon and broccoli

This rose spaghetti with bacon and broccoli is a delicious and comforting pasta dish. Passata is flavoured with olive oil, onion and garlic, elevated with crispy and smoky bacon. Cream and broccoli add a welcome freshness to the sauce. Finish with a scatter of parmesan cheese and black pepper.

• serves

  4

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 4-6 tbsp olive oil
• ½ onion, finely chopped
• 2 garlic cloves, roughly chopped
• 700 ml tomato passata
• salt and black pepper
• 200 g belly bacon or speck, in a block, skin removed, cut into batons
• 1 head broccoli, cut into small florets and the stalk cut into small batons
• 500 g dried spaghetti
• 100 ml thickened cream
• parmesan cheese, to serve

Instructions

1. Heat a small saucepan over medium heat and add 2 tbsp olive oil with the onion and garlic. Fry for about 5 minutes until fragrant and starting to brown, then add the passata, 300 ml water and season well with salt and pepper. Simmer, covered for about 30 minutes.
2. Heat a large frying pan over medium heat and add another 2 tbsp of olive oil and fry the broccoli until browned. Remove from the pan and set aside. Add the bacon (and a little more oil if needed) and fry for 5 minutes, or until well browned. Remove from the pan and set aside.
3. Cook the spaghetti in salted water according to packet directions, but check the pasta for doneness from 2 minutes before the end of the time printed on the packet.
4. When the pasta is about 2 minutes out from al dente, return the frying pan to the heat. Add a little oil, bacon, broccoli, spaghetti and as much of the tomato sauce and cream as you like.
5. Add a little pasta water, toss the pan to combine everything together until the sauce thickens and coats the pasta. Serve with parmesan cheese and extra black pepper.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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