Smoky Bacon Pasta

by Barry Lewis


400g pasta (14 oz)
6 rashers smoked bacon sliced
1 red onion, chopped
2 garlic cloves, chopped
2 tins of chopped tomato
1tbsp smoked paprika
handful fresh basil
handful frozen peas
pepper to season

This video recipe is the last one for my student budget month recipe playlist, if you have missed them check out this awesome fishermans pie or this one tray sticky chicken thighs, so good!

This smoky bacon pasta recipe has some of the simplest ingredients you could imagine, in fact I was once told by a famous chef a tin of tomatoes was all he needed to survive!

Get your pasta cooking to package instructions, meanwhile in a frying pan with a splash of oil fry up the bacon strips, for 4-5 mins until coloured and cooked, tip in the onions for a further 3 minutes to soften them up before following up with both the smoked paprika and the garlic, cook through for a further minute. This step really drives the flavour in by pushing the paprika into the bacon and staining it with flavour.

Pour in the chopped tomatoes and let it simmer and thicken for a good ten minutes, you can season this now if you wish with pepper and some spare fresh basil. Add in the frozen peas for the last few minutes and mix well, before draining the pasta, adding it to the sauce mixture and coating steadily with a spoon.

Serve in a big old dish with some parmesan sprinkled on top and a fresh basil sprig.

Sometimes the simplest dishes work the best, give this one a go!