Bacon Pasta
Julie Short
A Barry “special”, tasty and versatile - and always enough for one more!
ingredients
- 6-8 rashers of smoked back bacon diced,or medium portion of pancetta
- 400g tin of chopped tomatoes
- Italian seasoning
- 1-2 cloves of garlic
- Olive oil for cooking
- Red pepper (optional)
- Salt and pepper to season
- Tomato puree 1 tbsp
- Chili powder
- Fresh basil
- Penne or conchigle pasta
- Parmesan, mozarella or other cheese to garnish (optional)
directions
- 1
Heat some olive oil in a pan and gently cook crushed garlic. If you wish to add a red pepper, dice into small pieces and saute.
- 2
Add bacon or pancetta and gently fry. When bacon has changed colour, add tin of chopped tomatoes and tomato puree.
- 3
Add Italian seasoning and chili powder, to taste. Also season with salt and pepper and reduce pan to a very low heat. Leave to simmer for a minimum of 20 minutes to release flavour. Add water if necessary.
- 4
Cook pasta.
- 5
Towards the end of cooking add fresh basil to sauce. Combine pasta and sauce and simmer for 1-2 minutes.
- 6
Serve with parmesan or melted mozarella. Enjoy with green salad.
Source: Clare Barry McAleer
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