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“A creamy, spicy pasta sauce with healthy veggies to make up for the delicious bacon! I created the recipe when the right ingredients just happened to be in my fridge, in memory of a lovely arrabiata spice blend I purchased in Italy long ago. Improvise as needed to fit what you have on hand. I use Limoncello, an Italian liquer, to deglaze the pan, instead of white wine and lemon. You can also use half and half instead of cream or omit the cream altogether.”

Ingredients Nutrition


  1. Boil water and cook pasta according to package directions.
  2. Saute garlic and mushrooms in olive oil or bacon grease in a pan large enough to fit all the veggies. Season with salt and pepper.
  3. When mushrooms are soft and brown, remove pan from heat, set mushrooms aside in a small bowl.
  4. Add white wine and lemon juice to the hot pan and stir with a spoon to deglaze the pan. Return to the heat.
  5. Add bell pepper, peas, dried herbs, cream and milk. Saute over medium heat until veggies are crisp tender, about 5 minutes.
  6. Add bacon, mushrooms, chard and parsley. Cook until greens are wilted, about 2 minutes.
  7. Serve over pasta, with bread so you can mop up all the yummy sauce!

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