Classic British and Irish flavours star in this delicious store cupboard bacon and cabbage pasta recipe, it is as delicious as it is simple!
There is More to Pasta than Tomato Sauce!
The recipe follows hot on the heels of my sage and onion chicken pasta.
Both recipes take classic Britsh flavours and combines them with oh so very Italian pasta!
It is a really simple dish that takes almost no effort to cook, tastes fantastic and is really rather frugal.
A true store cupboard or “leftover bits” recipe if there ever was one!
It shares much in common with Slovak or Polish haluski.
The Versatility of Pasta.
When it comes to a versatile dinner it is hard to look beyond pasta.
The key to a good pasta dinner is cooking the pasta well.
There is much written about overcooking and undercooking pasta including by me.
I always begin checking pasta around 90 seconds before the packet instructions indicate.
Then if the pasta is to go into a secondary sauce or pan remove it around about a minute before as it will continue to cook.
The biggest mistake most people make with pasta is the seasoning.
We need salt, and not just a little bit, the water the pasta cooks in should be really salty!
It is often said that the water should be as salty as seawater.
This is because this is how pasta is seasoned, we do not add salt after it is cooked. The pasta itself is not just a vehicle for the sauce or other ingredients as in this recipe.
All salt is a little different, so you will need to work it yourself. I use a good tablespoon and a bit of coarse sea salt in around 4 litres of water.
Simple northern European flavours star in this delicious and quick bacon and cabbage pasta recipe
- 175 g (6.25 oz) Short Pasta
- 150 g (5.25 oz) Unsliced Bacon
- 150 g (5.25 oz) Cabbage
- Sprig of Thyme
- 30 g (1 oz) Butter
- 1 Tbsp Wholegrain Mustard
- 75 g (2.5 oz) Spinach
- Remove the rind from the bacon and cut into 5-7mm batons.
- Heat a dry pan over a medium high heat and add the bacon.
- Cook 15 minutes stirring occasionally.
- Bring a large pan of salted water to the boil.
- Whilst the bacon is rendering down finely shred the cabbage and strip the leaves from the sprig of thyme.
- When the bacon has been cooking for 15 minutes add the butter to the bacon.
- Then throw in the cabbage, thyme and mustard and season well with salt and pepper.
- Stir, reduce the heat to medium and add a lid and cook for as long as it takes for your pasta to cook.
- Add the pasta to the boiling water and cook for 1 minute less than the packet instructions.
- Drain the pasta reserving a little of the water.
- Add the pasta into this mix along with the spinach.
- Add enough cooking liquid to make a glossy coating and stir until the spinach wilts.
Amount Per Serving: Calories: 613Total Fat: 38gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 101mgSodium: 1752mgCarbohydrates: 35gFiber: 5gSugar: 3gProtein: 33g
Calorific details are provided by a third-party application and are to be used as indicative figures only.