Bacon and tomato penne

Ingredients

2 tbsp Olive oil
100-200 g streaky bacon, chopped
2 medium Onions, finely chopped
1/2 tsp chilli flakes
400 g tin chopped tomatoes
25 ml Red wine
1/2 tsp dried Oregano
150 g rigatoni or dried penne
25 g Butter
1 tbsp grated Parmesan cheese, to serve

Method

1. Heat the oil in a large frying pan over a medium heat and add onions and chilli flakes. Cook for about 15 minutes, stirring all the time to prevent anything catching, until the onion is softened.

2. Add tinned tomatoes, wine and oregano and bring to the boil. Turn sauce down to a very gentle simmer.

3. Meanwhile, fry the bacon and bring large pan of water to boil. While the sauce is simmering put the pasta in the boiling water. Cook until just tender, drain and return to the saucepan. Pour over the sauce and stir in the butter. Add the bacon.

4. Serve the pasta with some freshly ground black pepper and the parmesan.