rigatoni

with caramelised onion, bacon and mozzarella

  • ¼ cup extra virgin olive oil
  • 840g brown onions (about 4 large), sliced
  • 4 rashers streaky bacon, rind removed and chopped
  • 2 tablespoons oregano leaves
  • ¼ cup (60ml) balsamic vinegar
  • 2 cups (500ml) chicken or beef stock
  • sea salt and cracked black pepper
  • 400g Barilla rigatoni
  • 2 x 120g fresh mozzarella, sliced
  • extra crispy bacon rashers and oregano leaves, to serve
  1. Heat a large deep frying pan over medium high heat. Add the oil, onions, bacon and oregano and cook stirring for 6 minutes or until the onions have softened.
  2. Add the balsamic, stock, salt and pepper and cover with a tight-fitting lid. Reduce temperature to medium and allow to cook for 20 - 25 minutes or until the onions are golden and caramelised.
  3. When the onions are half way through their cooking time cook the rigatoni in a large saucepan of salted boiling water for 10 minutes or until al dente, then drain. Add the rigatoni to the onions and cook for 1 minute, tossing to coat. 
  4. Place into serving bowls and top with mozzarella slices, crispy bacon and oregano leaves. Serves 4
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