Chicken and Bacon Rosé Pasta Recipe
I think the best recipes are the ones you create by accident. I love rosé pasta sauces, and I have been trying to recreate the pasta dish I have ordered at a few restaurants for awhile now. Rosé sauces are supposed to just be cream into tomato sauce, or tomato sauce into cream (depending on whether you call think rose sauce is pink or orange), but I always find when I make them at home there is just something missing. Tonight I think I found the missing ingredient! Sweet onion flavour, blended into the sauce to create one flavour.
The good thing about ‘accident’ recipes is that they are usually pretty flexible. I’ve put quantities down but you can add as much of any of the ingredients as you like. I also didn’t make my original dish with chicken, but I felt it would have benefited from it. You can also use any type of pasta you like.
Serves 2 generous portions
- 400g penne pasta
- 2-3 slices smoked bacon rashers, diced
- 1/2-1 cup cooked chicken (leftover roast or cook some in a frypan)
- 1 leek or half a red onion
- 400ml tomato passata
- 2 large garlic cloves, finely chopped
- 1/4 cup cream (approx.)
- 1/2 cup finely, freshly grated parmesan
- 1/2 cup broccoli, broken into small florets
- A pinch of caster sugar, salt, pepper, olive oil and butter
- A few sprigs of flat leaf parsley, finely chopped
Start by sautéing the bacon over medium heat in a tiny bit of olive oil until it’s just cooked but isn’t crisp. Set aside on a plate. In the same frypan, sauté the leek/onion in a dash of oil and a small knob of butter until just softened.
In a separate saucepan, place the passata, garlic and softened leek. Simmer gently for about 20 minutes. Season with salt, pepper and a pinch of sugar if the tomatoes taste too acidic. **Optional** Put the sauce into a blender (or use an immersion blender) and let it cool for a bit before blending to a smooth sauce. Return to the saucepan and very low heat. If you find it’s a bit thick at this stage, just add a splash of water until it loosens nicely.
Put the pasta water on. When the pasta is nearly cooked, put the broccoli in to ensure it’s cooked to your liking along with the pasta. (About 1-2 minutes)
Meanwhile, take the sauce off the heat and add the chicken, bacon, cream, parmesan and parsley. Stir to combine.
Drain the cooked pasta and broccoli, reserving about 1/2 cup pasta water. Add the pasta and broccoli to the sauce, loosening with as much water as desired (or needed to coat the pasta).
Top with extra parmesan and freshly cracked black pepper. Bon appetit!