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Baked Penne Amatriciana - Chicken And Vegie Casserole With Rosemary Gremolata - Chicken, Chilli And Olive Pasta Bake (part 1)

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Baked Penne Amatriciana

·         Serves 4

·         Prep 10 minutes

·         Cook 1 hour

Ingredient

·         1 tablespoon olive oil

·         3 rashers middle bacon, chopped

·         1 red onion, finely chopped

·         2 teaspoons dried chilli flakes

·         3 garlic cloves, finely chopped

·         200ml red wine

·         2 x 400g cans diced tomatoes

·         400g penne pasta

·         ½ packet Perfect Italiano Perfect Bakes

 Recipe

1.    Preheat oven to 180ºC/160ºC fan-forced.

2.    Heat oil in a large, deep frying pan over medium heat. Add bacon. Cook, stirring, for 8 minutes or until golden brown. Reduce heat to low. Add onion. Cook, stirring, for 10 minutes or until onion softens. Add chilli flakes and garlic. Cook, stirring occasionally, for 2 to 3 minutes. Pour in wine. Cook until liquid is nearly evaporated. Add tomatoes. Season with salt and pepper. Simmer for 20 minutes or until sauce thickens.

3.    Meanwhile, cook penne following packet directions. Drain. Set aside until sauce is ready.

4.    Once sauce has thickened, add cooked pasta to pan. Stir well to evenly coat pasta. Transfer to a large baking dish. Sprinkle over Perfect Italiano Perfect Bakes. Place in oven and cook for 15 to 20 minutes or until cheese melts and turns golden.

Baked Penne Amatriciana

Baked Penne Amatriciana

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