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Swiss penne and cheese with bacon & apple sauce

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Melt the butter in a heavy-bottomed pot and add the sugar, apples and cider. Mix well and gently cook until the apples are tender and the liquid has evaporated, adding a little water if needed and stirring now and again.
  • At the same time, cook the penne in a large pot of salted, boiling water until al dente. Drain well.
  • Heat a little oil in a pan and gently sauté the onions and bacon until tender.
  • Layer the penne, onion and bacon mixture and gruyere with a little cream in a large gratin (or any ovenproof) dish, finishing with seasonings, cheese and cream. Then cook in the oven for 15-20 mins until golden and bubbling. When ready, spread the apple sauce over the top and serve with a simple green salad on the side.

Ingredients

  • a good knob of unsalted butter
  • 1 heaped tbsp white sugar
  • 750 gm Granny Smith apples, peeled, cored & chopped
  • ½ cup apple cider or juice
  • 400 gm penne
  • sea salt & freshly ground pepper
  • olive oil
  • 2 large onions, sliced
  • 2-3 bacon rashers, sliced
  • grated gruyere
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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