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Prune Juice Concentrate adds a rich, sweet note to a simple pan sauce made with bacon and orange zest that…
Bring a pot of salted water to a boil.
Heat a thin film of oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 6 minutes. Transfer the bacon to a bowl, leaving about 1 tablespoon of fat in the pan.
Add the shallots and cook until nearly softened, about 3 minutes. Add the orange juice and zest, red pepper flakes, olives, dried plums, prune juice concentrate, and red wine vinegar. Season with salt. Simmer until the liquid has reduced by half, then stir in the bacon.
Cook the pasta in boiling water until cooked, about 9 minutes. Save 115 ml / 1/2 cup of the pasta cooking water and drain the pasta.
Combine the sauce and the pasta, stirring until well combined. Sprinkle Parmesan and parsley on top and divide between 4 plates to serve.
Extra virgin olive oil
113 g / 4 ounces bacon, diced
110 g / 1 cup minced shallots
1 orange, zested and juiced
1 g / 1/4 teaspoon red pepper flakes
80 g / 1/2 cup pitted green olives
70 g /1/2 cup Diced Dried Plums
7.5 ml / 1/2 tablespoon Prune Juice Concentrate
15 ml / 1 tablespoon red wine vinegar
Salt
285 g / 10 ounces tagliatelle or spaghetti
15 g / 1/4 cup grated Parmesan
Using prunes in meat and poultry products can improve the taste and appearance of everything from burgers to sausages. Here’s…
Read MoreUsing fruit ingredients in sausages and meatballs goes way beyond inclusions. What was once novel—remember chicken and apple sausages?—is now classic, and meat processors continue innovating to find the next fresh take on sausages.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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