Roasted Red Pepper and Bacon Penne with Cheesy Garlic Ciabatta

Bell Pepper Bacon Lardons Chopped Tomatoes Paprika Chilli Flakes Penne Chicken Stock Garlic Clove Ciabatta Chives Dried basil Parmesan
  • Step 1.

    Preheat the oven to 180°C/350°F/Gas Mark 4.

  • Step 2.

    Cut the pepper into strips and crush the garlic. Place the peppers on a baking tray and drizzle with oil. Roast in the oven for 20 minutes.

  • Step 3.

    Heat a frying pan on high heat and drizzle with oil. Add the bacon lardons and cook for 5 minutes. Add the chopped tomatoes, paprika, and chicken stock. Bring to boil, reduce heat, and simmer for 10 minutes.

  • Step 4.

    Bring a pot of water to a boil and add the penne pasta. Cook for 12 minutes. When the peppers are done, add them to the pasta sauce.

  • Step 5.

    Half the ciabattas and place them on the used baking tray. Spread garlic over the ciabatta halves and drizzle with oil. Grate the Parmesan cheese and sprinkle over the top. Cook in the oven for 6 minutes.

  • Step 6.

    Drain the pasta and mix it with the sauce. Roughly chop the chives and basil.

  • Step 7.

    Split the pasta over two bowls, top with the chives and basil, and serve with the cheesy garlic ciabatta.