In a Pickle was started in 2011 by Steph Anderson working alone in her home kitchen using her own unique recipes. Today the business has grown significantly and Steph supplies food retailers, shops and restaurants throughout the UK and into Europe.

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Summer Spaghetti with Sweet Chilli Jam

Summer Spaghetti with Sweet Chilli Jam

Product used in this recipe

SWEET CHILLI JAM

This sumptuous pasta dish is full of the flavours of summer – fresh basil, sweet ripe tomatoes and peppers, and of course the secret ingredient, a big spoonful of In A Pickle Sweet Chilli Jam.

Summer Spaghetti with Sweet Chilli Jam

Ingredients

  • 150g beef mince
  • 200g smoked bacon lardons
  • 250g spaghetti
  • 1 red pepper
  • 1 onion
  • 2 cloves of garlic
  • Dried oregano
  • 4 fat ripe tomatoes
  • 2 tablespoonfuls of In A Pickle Sweet Chilli Jam
  • Salt and black pepper
  • Olive oil
  • A big handful of grated Parmesan
  • A handful of fresh basil

Instructions

Serves 2

  • Start by peeling and chopping the garlic, and get it sizzling in a large saucepan with a generous glug of olive oil. Peel and finely dice the onion and chop the pepper, and add those to the pan with a good sprinkling of dried oregano. Leave the vegetables to soften while you chop up the tomatoes.
  • Next, add the mince and the bacon to the pan, using a wooden spoon to break up the mince. Season well, and stir regularly until the meat has lost its pink colour – no longer than that or it will start getting chewy. Next, add the chopped tomatoes, a big tablespoonful of tomato puree, about 200ml of water and the Sweet Chilli Jam. Give it all a good mixing, then pop a lid on, turn the heat down and leave it to simmer for about ten minutes.
  • In the meantime, put your pasta on to cook, according to the instructions on the packet. Once the tomatoes have broken down a little, take the lid off and allow the sauce to reduce a little, until it’s nice and thick. Finally, add the grated Parmesan to the pan and stir so that it melts through the sauce – it’ll add a wonderfully rich, salty flavour.
  • To serve, stir the pasta through the sauce and top with the fresh basil, then wash down with a good glass of red.