Regardless of whether you've always liked to prepare or else you've selected it up like a hobby throughout quarantine, we might see a guess that you simply are watching for new recipes to try. After all, becoming creative from the kitchen is an excellent and fulfilling means to devote your time.

We have assembled most the very lovedand highest ranked Pasta alla matriciana with peas inside our site. It's the finest of the Ideal!

We have piled up the most useful recipes . They are our most loved, rated and commented 5-star recipes from our big group, all in 1 area. These programs, mains, desserts and more are guaranteed delicious!

Ingredients

375g dried bucatini pasta
1 tablespoon olive oil
1 x 175g pkt middle bacon, coarsely chopped
1 garlic clove, crushed
2 teaspoons chopped fresh rosemary
1/2 teaspoon crushed chilli
1 x 425g can crushed tomatoes
250ml (1 cup) Massel chicken style liquid stock
80ml (1/3 cup) red wine
80g (1/2 cup) frozen peas, just thawed
40g (1/2 cup) finely grated parmesan

Method

Step 1 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
Step 2 Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add bacon. Cook for 2 minutes or until golden. Add the garlic, rosemary and chilli. Cook for a further 30 seconds until aromatic.
Step 3 Add the tomato, stock and wine. Simmer, stirring occasionally, for 8 minutes or until the sauce thickens.
Step 4 Drain pasta. Add to the bacon mixture with the peas and three-quarters of the parmesan. Toss until well combined. Season with salt and pepper. Divide among serving bowls and top with remaining parmesan.

Pasta alla matriciana with peas

How to make Pasta alla matriciana with peas

Ingredients

Method