Bison and Bacon Arrabbiata

Bison and Bacon Arrabbiata

with Fresh Linguine

Bison special
Read more

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.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

227 g

Fresh Linguine

(ContainsEgg/Oeuf, Wheat/Blé)

1 unit

Red Chili Pepper

370 mL

Crushed Tomatoes with Garlic and Onion

56 g

Onion, chopped

200 g

Mixed Mushrooms

7 g


2 tbsp

Tomato Sauce Base

¼ cup

Parmesan Cheese, shredded


6 g


1 unit

Beef Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1100 kcal
Fat53 g
Saturated Fat24 g
Carbohydrate91 g
Sugar16 g
Dietary Fiber8 g
Protein52 g
Cholesterol200 mg
Sodium1840 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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.