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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 parsley fill out the background notes of this punchy pasta dish!
The quantities provided above are averages only.
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)
370 mL
Crushed Tomatoes with Garlic and Onion
56 g
Onion, chopped
200 g
Mixed Mushrooms
7 g
Parsley
2 tbsp
Tomato Sauce Base
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit
Garlic, cloves
1 unit
Beef Broth Concentrate
1 unit
Chili Pepper
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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 chilis!)
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 chilis 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 pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl), then toss to coat.
Add bison and 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 chilis, if desired.
