Creamy Spaghetti Arrabbiata

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Spicy Italian tomato sauce with bacon, chillies and last night's leftover roast vegetables.

Preparation time: 15 minutes
Cooking time: 15 minutes

Serves: 4 to 6


Olive oil
A couple of knobs of butter (optional)
1 large gammon steak, a couple of rashers of bacon or, preferable above all, a couple of handfuls of cubed pancetta.
1 onion
2 cloves of garlic
2 dried chillies (depends on variety of chilli and intensity required)
A glug of white wine
1 tin of tomatoes
Some leftover roast veggies (carrots, courgettes, peppers, tomatoes, red onion etc), if you've got them.
Enough spaghetti for the number you're feeding.


Put a high heat under a frying pan and heat some olive oil. Add a little butter and then the bacon, chopped into bite sized pieces. Brown and crisp and set aside.

Chop up the onion and add to the frying pan (if the pan is quite dry, add a little more oil). Chop up the garlic, chuck that in too. Bash the chillies, sprinkle over the onion and garlic. Add a slug of white wine so the pan sizzles and scrape the meat juices from the bottom of the pan.

Chuck in a tin of tomatoes and add the leftover roast veggies and cooked bacon. Heat through and remove from the heat. Stir in a slug of cream. Bring up to serving temperature and tip into a pan of cooked pasta.

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