200 grams of Rindless Middle Bacon, diced 1 large red onion, diced
2-3 cloves of garlic, crushed
1 tbsp of Olive oil
1 large green capsicum, sliced thinly
½ an eggplant, cut into small cubes
½ cup of marinated button mushrooms
1 punnet of cherry tomatoes, whole
3 cups of Passata sauce
2 handfuls of baby spinach
50 grams of freshly shaved parmesan to garnish
Directions
1In a frypan saut the Chorizo, bacon, onion and garlic using olive oil
2Add the Passata, eggplant, mushrooms and cherry tomatoes to the slow cooker
3Add the sauted mixture to the slow cooker, stir to ensure the flavours are distributed evenly
4Cook for 3 hours on low
5Add raw pasta to large saucepan of boiling water and cook for just ten minutes. Drain, then add pasta to slow cooker, stirring through gently so as not to break the tomatoes. Replace lid for a further 30mins.
6Stir the green capsicum and spinach through 10 minutes before serving
Cooked this tonight just for myself, so I only made a small amount. Left out the eggplant and garlic because garlic and pregnancy isn’t my friend at the moment 🙈 All I can say is YUM this was so tasty. Definitely making again
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Tara
October 15, 2018
Cooked this tonight just for myself, so I only made a small amount. Left out the eggplant and garlic because garlic and pregnancy isn’t my friend at the moment 🙈 All I can say is YUM this was so tasty. Definitely making again