In German, we have a saying which literally translates to “love goes through the stomach” and means that good food and being an accomplished chef paves the way to someone’s heart. ❤️

And indeed, I love cooking with my husband. Unfortunately, being a doll, I’m somewhat limited in what I can do. So, Harry usually does most of the work. But he also eats a lot more than I do. 😉

Today I would like to introduce you to a recipe that Harry more or less invented himself. Why only “more or less”? Well, he was inspired to some extent by “Bud Spencer’s beans and bacon”. 🧔🏻‍♂️

Harry doesn’t take too much pride in this dish because, for the sauce, we turn to our Gaulish kitchen help, Knorrfix, again. 😉

But I think he still should because it makes a very hearty, tasty and satisfying meal. 😋

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What we need:

• 125g (4½oz) cabanossi
• 125g (4½oz) diced bacon
• 1 onion
• 250g (9oz) kidney beans
• 1 sachet Fix for Chili con Carne
  If you don’t want to use a “fix product”, you’ll surely find a recipe for a Chili con Carne sauce on the internet.
• 125g (4½oz) penne rigate (or any other suitable type of pasta)
• Black pepper and paprika powder

How to do it:

• Cut the cabonossi into thin slices.
• Have your companion cut the onions into small dices. (You don’t want to do that yourself, trust me.)
• Drain the beans and have all the ingredients ready to use.
• Sear the cabanossi slices.
• Stir in the bacon, onions and beans and fry for a few more minutes.
• Add 750ml (1½pt) of water and the Fix for Chili con Carne.
• Stir well and allow to heat up.
• Add the pasta and cook over at medium heat with a lid on. Stir occasionally and test the pasta for doneness after a few minutes.
• When the pasta has the consistency desired, season to taste with black pepper and paprika powder.