Last week, we tried out TikTok’s viral ‘Twisted Bacon‘ trend, but this week we’re bringing you what could be bacon’s BOLDEST move yet! In celebration of Bacon You Crazy month, we’re trying out the coveted Woven Bacon Taco Shell…A thing of urban legend to some, but to us? A worthy challenge!
It doesn’t get much cheddar than this! Cook up our ULTIMATE Haggis & Macaroni Toastie recipe for an extra-special Burns Night snack… We promise it will make you melt!
We’ve added brand-new products to our supermarket stores throughout Scotland! From September 2021, you can sink your teeth into our all-new Veggie White Pudding, Bacon Medallions, and more. How about some Chicken Square Sausage if you’re feeling extra peckish?
Oh! You didn’t know? Our all-new Devil Dogs are not just for the BBQ. Our friend, Elliot over at @home_cooked-grub has just proved you can rustle up something totally unique and deviliSHly delicious with our grill-tastic Big Bite sausages…
Go on… Spice up your life with his homemade perfectly spiced, cheesy pasta Rigatoni recipe!
Oh! You didn’t know? Our all-new Devil Dogs are not just for the BBQ. Our friend, Elliot over at @home_cooked-grub has just proved you can rustle up something totally unique and deviliSHly delicious with our grill-tastic Big Bite sausages…
Go on… Spice up your life with his homemade perfectly spiced, cheesy pasta Rigatoni recipe!
Prep time: 20 mins
Cooking time: 45 mins
Serves: 4
ingredients
Devil dogs 400g
Tinned tomatoes
1 tsp sugar
2 tsp Worcestershire sauce
1 tsp lemon juice
Tomato passata – half a tub
Oregano or basil – fresh preferably – add as much as you like!
2 spoons of lazy garlic
1 tbsp creme fraiche
1 diced shallot
Red Leicester cheese – grated
Rigatoni
Method
Get the oven to 200 degrees and cook your devil dogs for 20 mins until starting to blister.
Sweat off shallots in a pan over medium heat – knob of butter.
Add your garlic plus the tinned tomatoes and simmer on medium heat for 5 mins.
Add your Passata, sugar, lemon juice and Worcestershire sauce – let the sauce simmer for around 30 mins on a low heat – stirring occasionally.
In the meantime, bring your salted water to a boil and add your rigatoni pasta. Cook for 15 mins until al dente.
Chop your devil dogs into smaller pieces and add them to the sauce.
Now add your pasta (once drained) to the sauce and mix over low heat.
A tiny amount of pasta water can be added to the sauce if a little thick. Add the basil or oregano OR BOTH at this point too.
Grate as much cheese over the top as you want – you don’t have to use Red Leicester. Use your favourite!
Bowl or plate up – crack that black pepper over the top and ENJOY!