Penne with Bacon and Mustard Greens Recipe
  • 1 lb. penne or penne rigate pasta
  • 1/2 lb. bacon, cut in 1/2-inch pieces
  • 10 oz. (1 package) frozen mustard greens, thawed and drained.
  • 2 tbsp. tomato paste.
  • 1 onion, chopped fine.
  • 3 cloves garlic, minced.
  • 1/4 cup chicken stock
  • 1 good pinch Italian Seasoning
  • 1/4 tsp. crushed red pepper flakes
  • 2 tbsp extra virgin olive oil
  • Freshly grated Parmesan cheese to taste
  • Salt and pepper to taste.
  1. Cook Penne according to package directions. Drain well but do not rinse.
  2. Cook bacon in a large skillet over medium low heat until it is cooked through, but not crispy. Remove from grease and place on paper towels to drain. Reserve 1 tbsp. bacon fat. Discard or store the rest.
  3. Add olive oil to skillet and stir to combine with bacon fat. Add onion and garlic, stirring until onion is translucent and garlic is fragrant. Add tomato paste and stir through. Return bacon to pan and toss well. Add greens and stir until heated through. Add Italian seasoning, red pepper flakes, chicken stock, salt and pepper. Taste for seasoning (will be a bit oily, that’s O.K.!)
  4. Add pasta and toss to coat well. Grate approximately 1/4 cup Parmesan cheese over pasta, toss well.
  5. Serve hot with additional Parmesan on top if desired.
  6. Enjoy!
Recipe by Uncle Jerry's Kitchen at