Bison and Bacon Arrabbiata
with Fresh Linguine
Arrabbiata literally means ‘angry’, which may sound puzzling given how tasty this pasta is! It's time to celebrate Canadian-raised bison with a luxurious arrabbiata! Earthy mushrooms, savoury garlic and fresh basil fill out the background notes of this perfectly punchy pasta dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains Egg, Wheat)
1 unit
Chili Pepper
370 mL
Crushed Tomatoes with Garlic and Onion
56 g
Onion, chopped
200 g
Mixed Mushrooms
7 g
Basil
2 tbsp
Tomato Sauce Base
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
6 g
Garlic
1 unit
Beef Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, slice mushrooms. Peel, then mince the garlic. Thinly slice basil. Finely chop chili pepper, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili pepper.)
Cut bacon into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside. Reserve 1 tbsp fat (dbl for 4 ppl) in pan, discard remaining.
Heat the pan with reserved bacon fat over medium-high. When hot, add bison. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add mushrooms, onions, garlic and half the chili to the pan. Cook, stirring occasionally until mushrooms have softened, 5-6 min. Add tomato sauce base, broth concentrate and crushed tomatoes. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper.
While sauce cooks, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return to same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl), then toss to coat. Set aside.
Add bison mixture, pasta water, bacon and half the Parmesan to the large pot with linguine. Season with salt and pepper, then toss to combine. Divide the bison and bacon arrabiatta between plates. Sprinkle the basil and remaining Parmesan over top. Sprinkle remaining chilis over top, if desired.
