Ingredients for Kangaroo Pasta
- Red Capsicum
- 150g bacon
- 1 cup fresh pineapple, bite-sized chunks
- 250g fettuccine
- 1/2 cup capsicum salsa
- 2 tablespoons tomato paste
- 4-6 tablespoons pineapple juice (to taste)
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How to Make Kangaroo Pasta
- Cook 250g fettuccine according to package directions until al dente.
- Chop 150g bacon into 1cm pieces. Dice 1 medium capsicum (any color) into 1cm pieces. Cut 1 cup of fresh pineapple into bite-sized chunks.
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add bacon and cook until crispy, about 5-7 minutes.
- Drain the cooked fettuccine and set aside.
- Add the diced capsicum to the pan with the bacon and cook for 2-3 minutes.
- Add the drained pasta to the pan.
- Maintain medium heat.
- Cook for 1 minute, then stir in 1/2 cup capsicum salsa and 2 tablespoons of tomato paste.
- Stir well to coat the pasta evenly.
- Add 2 tablespoons of pineapple juice, stirring to combine.
- Cook for 2 minutes. Add the pineapple chunks.
- Continue cooking for another 8 minutes, adding 1-2 tablespoons of pineapple juice every 2-3 minutes, to your desired sweetness level. Stir frequently.
- Taste and adjust seasoning as needed.
- Serve immediately and enjoy this unique Aussie-inspired pasta dish!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
58g
Fat
23g
Carbs
29g
