This is the kind of pasta dish that is perfect for when there’s nothing much left in the fridge. It is very easy to prepare, and great served with a lightly dressed rocket salad. If you haven’t got passata, simply replace with a can of chopped tomatoes.
- 350g penne pasta
- 1 tablesp. olive oil
- 175g piece rindless streaky bacon or streaky rashers, cut into small thin strips
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 teasp. sweet or smoked paprika
- 1 red chilli, seeded and finely chopped
- 400ml passata (sieved tomatoes)
- Pinch of sugar
- Small handful fresh basil leaves, roughly torn
- Salt and freshly ground black pepper
Tip the penne into a pan of boiling, salted water, stir once, then cook for 10-12 minutes until ‘al dente’ or ccording to packet instructions.
Meanwhile, heat the olive oil in a saute pan and fry the bacon for a couple of minutes until crispy.
Add the onion and cook for another minute or two until softened, stirring occasionally. Add the garlic with paprika and chilli and cook for about 30 seconds, stirring. Stir in the passata and cook for 1-2 minutes until heated through. Add the sugar and season to taste.
When the pasta is cooked, drain well and then return to the pan. Pour in the tomato mixture and add the basil, then fold everything together until well combined.
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