Tomato and Bacon Pasta

I like to have this when it's hot and I don't want a heavy meaty pasta. The tomato puree can easily be substituted with a can of crushed tomatoes, just note the cooking time will be a little bit longer.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 400  g fresh fettuccine (or any type of long pasta will be fine)
• 100  g streaky bacon (I love bacon so I always use more)
• 2  large red chilies (optional) or 1  teaspoon chili powder (optional)
• 2  garlic cloves
• 1  brown onion
• 1  tablespoon olive oil
• 275  ml tomato puree
•  salt and black pepper
•  chopped fresh Italian parsley (to garnish)

Directions

1. Cook the pasta in a large pan of boiling salted water, following packet directions. Drain and keep warm.
2. Trim the rind from the bacon and chop finely. Halve and de-seed the chillies if using, chop finely. Peel and chop the garlic and onion.
3. Heat the oil over a medium heat. Fry the bacon gently until the fat begins to run. (at this stage I normally drain some of the fat away, but it's a personal preference).
4. Add the onion and garlic and cook til slightly softened. Add the tomato and the chillies or chili powder. Simmer until slightly reduced. Season to taste.
5. Return the pasta to the pan, stirring through until thoroughly mixed and hot.
6. Garnish with the parsley and serve.
7. Enjoy :).