Bison and Bacon Arrabbiata
with Fresh Linguine
Arrabbiata literally means ‘angry,’ which may sound puzzling given how tasty this pasta is! This luxurious dish spotlights Canadian-raised bison, with background notes of earthy mushrooms, savoury garlic and fresh parsley.
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(s)
Chili Pepper
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 g
Yellow Onion, chopped
200 g
Mixed Mushrooms
7 g
Parsley
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit(s)
Garlic, cloves
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, thinly slice mushrooms.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Cut bacon crosswise into 1/4-inch strips.
- Heat a large non-stick pan over medium-high heat.
- When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
- Remove the pan from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.
- Reserve bacon fat in the pan.
- 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 chilies to the pan with bison. Cook, stirring occasionally, until mushrooms soften, 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.
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.
- Add 2 tbsp (4 tbsp) butter, then toss to coat.
- Add bison sauce, reserved pasta water and half the Parmesan to the pot with linguine. Season with salt and pepper, then toss to combine.
- Divide bison arrabbiata between plates.
- Sprinkle bacon, parsley and remaining Parmesan over top.
- Sprinkle with remaining chilies, if desired.
