Ingredients
500g rigatoni pasta
1 tbsp salt
2 tbsp olive oil
1 onion
diced
4-6 bacon
diced
2 cloves garlic
crushed
1 tsp dried chilli flakes
1 diced tomatoes
(400g)
3 tbsp parsley
chopped
freshly cracked pepper
Allergy Advice
Contains Gluten
Equipment
- 1 large saucepan
- 1 frying pan
Instructions
- Bring a large saucepan of water to the boil and add the rigatoni and salt. Cook until tender, drain and set aside.
- In a frying pan, heat the olive oil and fry the onion and bacon together until the onion is soft.
- Add the garlic and chilli to the pan and fry until fragrant (about 2 mins).
- Add the tomatoes and bring the sauce to the boil. Add the cooked rigatoni to the pan and stir the sauce through.
- Garnish with parsley and sprinkle with freshly ground pepper.
Notes
Tip
If you refresh the rigatoni in cold water when it is cooked, the pasta keeps its tube shape which is perfect for this sauce.
