Recipe by angelina ballerina
This is a recipe I used alot as a poor student. The bacon was a reasonably cheap alternative to beef, which was really all I could afford. This reheats well too. This is traditionally a spicy dish but you can adjust the heat as per your tastebuds and who you are cooking for.
Top Review by vrvrvr
My family loved this pasta dish. I used a 14.5 oz. can of diced tomatoes, but the pasta could have used more tomatoes. I added a little tomato sauce for moisture. I didn't add the green chilies, and adjusted some of the spice amounts. The bacon in this was great - I made sure it was nicely crisp before adding the onion to the skillet. Fresh parmesan and lots of parsley finished it beautifully. I'm happy I found this dish - it was perfect for a casual dinner with crunchy bread and corn on the cob.
- 1 can crushed or pureed tomatoes
- 1 tablespoon olive oil
- 1 fresh green chili
- 1 onion, diced
- 2 -3 cloves garlic, minced
- 5 slices bacon, chopped into small pieces
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1⁄2 teaspoon dried rosemary
- salt and pepper
- cayenne pepper or Tabasco sauce
- penne, enough for 4 people
Directions See How It's Made
- Put Penne on to boil with salt and olive oil in water.
- In a decent, large frying pan, heat oil.
- Add onions and bacon.
- Cook over high heat.
- When onions and bacon have softened a little, reduce heat and add garlic and chilli Cook until onions are very soft and bacon is cooked.
- Add to frying pan, tomatoes, basil, oregano and rosemary.
- Let simmer for about 5 minutes, you may need to add water if sauce is looking scant.
- Taste and add salt, pepper and cayenne.
- Chillis vary in temperature so you may need no extra heat or some.
- Let sauce simmer for about 10 more minutes to allow flavours to mingle.
- Drain pasta and stir into sauce before serving.
- Excellent with fresh parsley and parmesan.