• Put the pasta on to cook
  • Fry the onions, garlic, chilli flakes and Rudd’s Smoked Rashers with salt and pepper
  • Once cooked, add the white wine and stir until the wine is mostly gone
  • Add in the passata and chicken stock, stir
  • Reduce the heat and leave to simmer
  • Once the pasta is cooked, drain and leave to the side
  • Taste the sauce, season if necessary
  • Add the pasta to the sauce and stir
  • Serve on warm plates add the freshly grated Parmesan on top to finish, enjoy!

Serves 2


  • 180g x Rudd’s Smoked Rashers, diced
  • 1 Onion, diced
  • 3 Garlic Cloves, crushed
  • 2 Teaspoons of Chilli Flakes
  • 1000g Passata
  • 100ml White Wine
  • 100ml Chicken Stock
  • 200g Penne Pasta

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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse