- A little oil
- 450g quality assured bacon, back or streaky, chopped
- 2 cloves garlic, finely chopped (optional)
- 2-3 shallots
- 1 fresh chilli chopped
- 400g tin tomatoes
- 350g pasta shapes i.e. penne or rigatoni
- Salt and black pepper
Heat oil in a pan and sauté bacon, garlic, shallots and chilli together for a couple of minutes. Add tin of tomatoes and continue to cook for a further 5 minutes. Meanwhile cook pasta and drain. Add sauce to hot pasta and mix well. Season lightly with a little salt and lots of black pepper.
Serve immediately with crusty bread and mixed leaves salad.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers