Prep Time: 10 mins
Total Time: 55 mins
Servings: 4
About This Recipe
“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.”
Ingredients
1cancrushed or pureed tomato
1tablespoonolive oil
1fresh green chili
1onion, diced
2 -3clovesgarlic, minced
5slicesbacon, chopped into small pieces
1tablespoondried basil
2teaspoonsdried oregano
1/2 teaspoondried rosemary
salt and pepper
cayenne pepper orTabasco sauce
penne, enough for 4 people
Directions
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.
Reviews
“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.”