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Fettuccine and fire-roasted tomatoes get saucy with bacon, romesco, and white wine.

Fettuccine with Roasted Pepper ‘Arrabbiata’

If you’re looking for some pasta inspiration, stop scrolling! This super simple recipe has deep flavor and is super simple to make. The bacon adds a smoky, hearty flavor to a simple can of fire-roasted tomatoes while crushed red pepper adds a nice dose of heat.

Chef Tip: Our recipe calls for just a pinch, but you can be more liberal with the chili flakes if you like things nice and spicy.


  • 16oz Fettuccine (or any long-cut pasta)

  • Salt

  • Olive oil

  • 4 slices of thick-cut bacon, cut into bite-sized pieces

  • 1 small onion, diced

  • 2-3 cloves garlic, sliced

  • A pinch of chili flakes

  • ½ cup white wine

  • Haven’s Kitchen Red Pepper Romesco

  • 1 (28oz) can fire roasted tomatoes

  • ½ bunch basil, shredded or torn



Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to package directions. Reserve ½ a cup of the pasta water


Heat a small glug of olive oil in a large skillet over medium-high heat and cook the bacon until it is crispy


Add the onion, garlic, chili flakes and a pinch of salt and sauté until the onions are translucent. Pour in the wine and let it bubble away for about 5 minutes.


Squeeze in about half a pouch of the Romesco, give it a quick stir and add in your tomatoes. Turn the heat down and cover with a lid and cook till the tomatoes have completely broken down. Add salt to taste


Add in the cooked pasta and toss it until it is well coated with the sauce. Garnish with the basil and serve immediately.

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Nutrition (per serving)

  • Calories = 680

  • Total fat = 19g

  • Total carbohydrates = 103g

  • Fiber = 8g

  • Protein = 21g

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