A few months ago I was on the Atkins Diet and was not allowed to eat carbs. Dave and Monique, our dear in laws, cooked this pasta dish for me and Andy. Being on Atkins I was not permitted to eat it, but it looked so good that I had a serve of the sauce, without the pasta. I nearly died - it tasted so good! You know how now and then you taste something that is just phenomenal? Bursting with flavour? You can actually feel your tastebuds dancing?? Well this is one of those dishes!
I decided to recreate it last night. Dave and Mon had shared the list of ingredients with me, but I hadn't asked measurements. I put it together with guesstimations and I think it turned out pretty close to perfect. I ate two bowls worth! And I cannot wait to get home tonight to have a third! I added quite a bit of chilli as I like my meals very hot. But you can, of course, add as much or as little as you like. mmm.
I really felt that no matter how many photographs I took, it did not do justice to this magnificent meal. So you'll just have to try making it yourselves!
500g penne pasta
175g bacon, chopped into small squares
1 bunch of spring onion, finely sliced
2 cloves of garlic, crushed
1 teaspoon paprika
4 mushrooms, sliced
3 teaspoons fresh chilli, chopped
1 jar Leggo's Sundried Tomato & Roasted Garlic Stir Thru Sauce
Fry off the bacon until crispy and to your liking. Set aside draining on paper towel.
Boil pasta as per directions on the pack.
In a large fry pan, fry off spring onion and garlic until soft in a small amount of olive oil. Add the mushrooms and continue to fry for a minute or two. Add the sundried tomato stir thru sauce. Add the paprika and chilli. Allow to heat until it begins to simmer. Add the cream and stir. Allow to simmer for fifteen minutes, stirring occasionally, allowing to thicken.
Drain the pasta and place back in the pot. Pour the sauce over the pasta and stir through. Add the bacon. Serve.