Spicy Tomato and Bacon Pasta

1. 1

   Put a large pan of salted water on to boil.

2. 2

   Heat a dry frying pan.

3. 3

   When hot, dry-fry the lardons until they are brown and crispy.

4. 4

   Add the two cans of tomatoes, piri-piri and chilies, mushing the tomatoes up a little (I prefer to keep some large lumps, though, which is why I don't use chopped tomatoes).

5. 5

   Bring to the boil and then leave to reduce over a low-medium heat, stirring occasionally.

6. 6

   Once the large pan of water is boiling vigorously, place the pasta into the water and put the heat on maximum until the water boils again.

7. 7

   Then, reduce the heat slightly and cook until al dente.

8. 8

   Drain and rinse the pasta, serve in a bowl, spoon the tomato mixture on top and sprinkle with shavings of parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.