Ingredients
250gm chicken schnitzel meat, chopped
3 rashers short cut bacon
150gm rigatoni
1/2 small brown onion
3 garlic cloves
1 tspn dried oregano
1 tsp dried chilli flakes
60ml red wine
1 tblspn tomato paste
400gm polpa
1/2 cup water
salt & pepper
1 cup mozzarella, coarsely grated
1/2 cup parmesan, finely grated
olive oil
Parsley, chopped, for garnish
Method
1. Preheat oven to 180°. Cook the pasta in boiling salted water for 8 minutes, then set aside to cool.
2. Bring a heavy bottomed suacepan to medium-high heat, add a couple of drops of oil and lay the bacon down to crisp up, turning freqently, about 5 minutes.
3. Set bacon aside on paper towel, and chop into crispy bits when cool.
4. Add the chicken to the pan with a couple more drops oil. Fry until cooked through and browned, 5-7 minutes, and set aside in a bowl.
5. Lower the pan heat to medium, add the onion, garlic, and chilli, and stir gently until soft.
6. Add the wine, raise the heat a little, and let the alcohol cook off.
7. Stir in the tomato paste, then add the polpa and water. Let bubble gently for five minutes. Add salt & pepper to taste.
8. Stir in the chicken, bacon bits, and pasta and stir to combine.
9. Transfer everything to a baking dish, topp with mozzarella and then paremesan on top.
10. Bake for 25-30 minutes until topis golden and a bit crusty.
11. Serve in bowls with a little parsley sprinkled on top.
Serves two.
