• Rigatoni with almond, tomato and basil sauce

Pea and bacon rigatoni



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300g rigatoni pasta
2 tablespoons olive oil
2 spring (salad) onions, thinly sliced
250g bacon, rind removed, thinly sliced
¾ cup (185ml) light thickened cream
1 cup (120g) frozen peas
1 punnet cherry tomatoes or
250g cherry truss tomatoes, halved
green salad, to serve

$3.30 per serve

kJ 2360, fat 25g, sat fat 9g.

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.


1. Cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain and set aside.

2. Meanwhile, heat oil in a large frying pan on medium. Cook onion and bacon for 5 minutes, stirring, until onion is soft and bacon is browned. Add cream and peas and cook for 3 minutes. Remove pan from heat and stir through cooked rigatoni and tomatoes. Season to taste and serve with green salad.