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Spicy Pasta




Source of Recipe


DR. CHRIS BROWN, BURKE'S BACKYARD


List of Ingredients




2 small hot chillies, chopped
2 cloves garlic, chopped
¼ cup olive oil
500g 'Spiralli' pasta
200g coppa or pancetta, chopped
1 red capsicum, deseeded and sliced
5 leaves of silverbeet, white stalks removed and sliced
juice of 1 lime
parmesan cheese, to serve

Recipe



Place chilli, garlic and olive oil in a frying pan, gently heat

Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions.

Add coppa/pancetta to the frying pan and cook until crisp. Add capsicum and cook until soft. Throw in the silverbeet and cover. Cook until silverbeet wilts.

Drain pasta and toss through chilli mixture. Squeeze through the lime juice and serve topped with parmesan.