Ingredients
3 tbsp olive oil
680g tomato passata
from a jar
1 onion
finely chopped
1 caster sugar
500g spaghetti
from a packet
250g bacon rashes
rind removed
1 cup fresh breadcrumbs
freshly grated parmesan cheese
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large frypan
- 1 large pot
Instructions
- Heat 1 tablespoon oil in a large frypan over medium heat, cook bacon rashers until crisp. Transfer to a plate, then chop.
- Add another tablespoon olive oil to the frypan and fry breadcrumbs until golden, transfer to plate with bacon.
- Bring a large pot of water to the boil and cook spaghetti according to packet directions or until al dente.
- While the spaghetti is cooking, wipe out the frypan and add a tablespoon of oil, add onion and cook until soft.
- Add tomato passata and sugar, season with salt and pepper and leave to simmer.
- Drain pasta, return to pot and stir through half the tomato sauce.
- Serve pasta in one large serving bowl or individual bowls, spoon more sauce over, sprinkle with bacon, breadcrumbs and parmesan cheese.
Notes
Tip
The crispy bacon and breadcrumbs add a fantastic crunch to the sauce.
Variation
Add some fresh basil, oregano or parsley if you have it.
