Page title and description
Sauces, conserves & preserves
Parsnip and bacon pasta sauce
A very speedy and comforting weeknight pasta sauce of bacon and parsnips sautéed in cider or wine. You need the alcohol and chilli to offset the sweetness of the parsnips. A spoonful of crème fraîche can be added to make the sauce creamier.
Ingredients
- 1 onion, finely sliced
- oil for frying, e.g. vegetable or sunflower
- 250g parsnips (about 1 medium parsnip), peeled and cut into small dice
- 2 smoked bacon rashers, finely chopped
- pinch dried chilli flakes
- 80ml dry cider or white wine
- small handful fresh parsley, chopped
- 200g pasta, farfalle or fusilli would be good
- Parmesan, grated, to serve
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
15 min
PT15M
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Step 1
Heat the oil in a saucepan and add the onion. Fry for a few minutes until just softened. Add the parsnips, bacon and chilli, fry for 4-5 minutes.
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Step 2
Add the cider or wine, bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the chopped parsley. Season to taste.
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Step 3
Cook the pasta according to packet instructions. Drain, toss through the sauce and serve, with a little grated Parmesan.
