By now you know we’re a carb loving, garlic and chilli devouring kind of family. Yes, even the smallest member of our household loves a good dose of chilli with her pasta. Weird I know, but I guess it’s just what they have grown up on. So, for us this dish is one I can serve to the whole family, but for most people out there I’m guessing it would be something you might whip up for the adults when the kids are having chicken nuggets and chips. Am I right?
This is my take on a version I saw Geoff Jansz make many, many years ago. I loved it so much I didn’t write down the recipe. That doesn’t sound like me at all! But the ingredients are very basic, so it wasn’t difficult to re-create last week when I had a craving for pasta and chilli. It’s one of my favourite last-minute meals. Hope you like it.
2-3 Cloves of garlic, diced or minced
1 large onion, finely diced
5 Short Rindless Bacon Middle Rashers, diced
1/2 tsp Crushed Chilli Flakes
800g Can Diced Tomatoes
1/2 Cup Water
Salt and Pepper to taste
500g Penne Pasta
1/2 Cup Grated Parmesan Cheese
Gently heat a couple of tablespoons of oil in a medium sized pan or saucepan.
Add the onion and garlic and cook until the onion becomes translucent.
Add the bacon and cook for a couple of minutes.
Add the chilli flakes and cook until the bacon begins to brown.
Add the tomatoes and water and bring to the boil.
Reduce the heat to simmer and allow the sauce to bubble away until it reduces to a thick, tomatoey sauce.
Meanwhile cook your pasta according to packet directions. Make sure you don’t over-cook your pasta.
After you have drained the pasta, add it to the tomato sauce along with the parmesan cheese and stir to combine.
Serve immediately, sprinkled with more parmesan if you like.