pasta sauce

Ingredients



1 red pepper
1 red chilli
1 medium onion
1 clove garlic
1 can chopped tomatoes

200 - 300g bacon
squirt of tomato puree
fresh coriander
black pepper



1. Open the can of chopped tomatoes and pour into a medium saucepan. Half fill the can with water and add that too. Crush the garlic and squirt some tomato puree into the saucepan then season with black pepper.
2. Turn the hob on under the saucepan to a low heat.
3. Finely dice the onion, red pepper and red chilli* then transfer them to a bowl.



4. Dice the bacon rashers**.



5. Tip the bacon into a frying pan and cook until mainly crispy on a medium heat.
6. Add in the diced vegetables and soften them for 3-4 minutes



7. Transfer the contents of the frying pan into the saucepan.
8. Leave for a minimum of 25 minutes on a low heat to allow the flavours to combine.


We normally grate some cheese to scatter over the served pasta and have garlic bread to accompany the meal.








*Latex gloves, or petrol station gloves, prevent the chilli oils from getting onto your fingers and then, from there, your eyes.

** By dicing the bacon second you remove the need to carefully wash your board and knife before slicing the veg.