This recipe might not look particularly attractive but it's an easy way to feed lots of hungry mouths, especially when the cold weather continues to linger. There is no sauce as such, so try to use the best quality pasta that you can find.
Cooking the pasta in stock helps to give the whole dish flavour and cut through the cheese fest. For a even more decadent treat you can use half the required amount of stock and replace the rest with whole milk.
Serves 6
Ingredients
800g rigatoni pasta 3 small red onions, finely chopped 500g petit pois 300g Gruyere cheese 300g cheddar cheese 15 rashers smokey bacon Vegetable stock Salt and pepper
Method
In a large saucepan, heat the vegetable stock (you will need enough to comfortably cover your pasta) till it comes to the boil. If you don't have any fresh or homemade stock to hand, dissolve two stock cubes in the required amount of water.
Tip in the pasta and diced onion and stir for a few seconds to stop any sticking to the pan. Boiling onion might seem a little odd but bear with me - it helps flavour the pasta and is a great time-saving technique. Leave on a medium heat to cook, stirring occasionally.
Roughly chop the bacon and fry in a non-stick pan. Plenty have tried to change me but I insist of cooking my bacon to a crisp. I'll leave you to decide how well done you want yours. Once done, transfer to a plate lined with kitchen paper to help mop up any excess fat.
A few minutes before the pasta is cooked through, throw in the petit pois. Drain and return to the saucepan. Add in the cheese and bacon and stir until everything is evenly combined.
Serve in hot bowls, preferably snuggled up on the sofa.
