About this recipe:I love experimenting with new flavours and making up my own recipes. My partner wanted me to remember this one and I thought it was good enough to share. Great served with a simple salad and crusty bread.
300g pasta (large shell is the best to catch the sauce and meat)
2-3 sticks cabanossi, finely sliced
6 rashers streaky bacon, diced
1/2 red pepper, diced
3 shallots, diced
1 (400g) tin chopped tomatoes, pureed
125ml red wine
200g black Spanish olives, crushed and pits removed
1/4 teaspoon dried basil
Tabasco sauce to taste
200g low fat feta
fresh basil leaves to garnish
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Method Prep:10min › Cook:25min › Ready in:35min
Boil the pasta according to packet instructions.
Pre-heat a large non-stick frying pan on high. Add bacon and cabanossi and fry until it starts to go brown, stirring frequently (about 5 minutes). Reduce to medium.
Add pepper to the pan and cook for a couple of minutes. Add pasta to pot water.
Add shallots and tomatoes to frying pan and reduce heat to simmer. Add wine, olives, basil and 4-5 splashes of Tabasco (or more if you like), and stir and simmer for 5 minutes. Remove from heat.
Drain pasta. Add feta to frying pan and stir. Mix pasta and sauce together and serve. Use fresh basil to garnish.
Cabanossi is a type of dry sausage, similar to a very mild salami, available in larger supermarkets. In a pinch, use sliced salami or chorizo instead.