Pasta with bacon and tomato cream sauce

This luscious pasta dish will have you coming back for thirds!
 

Recipe from: 27 September
Preparation time: 10 min
Cooking time: 25 min
 
 

Ingredients

 
  • 250
    g
    farfalle pasta - boiled until al dente
  • 250
    g
    streaky bacon
  • 1
    onion - finely chopped
  • 1
    can
    cherry tomatoes - squashed
  • 45
    ml
    tomato paste
  • 5
    ml
    dried oregano
  • 2
    ml
    sugar - or to taste
  • 250
    ml
    fresh peas
  • 250
    ml
    reduced fat cream
  • 1/4
    cup
    grated parmesan cheese
  • Salt and pepper to taste
Servings: Change Serving
 
 

Method

 
Fry the bacon in a non-stick pan until crispy, add the onion and continue frying until fragrant and translucent.

Add the tinned tomatoes (give them a good squash), tomato paste, dried oregano and sugar. Gently simmer for at least 15 minutes.

Add the peas and cream and simmer for a further 5 – 10 minutes. Stir in the parmesan and take off the heat.

Season with salt and lots of freshly ground pepper to taste. Gently toss the drained cooked pasta through the sauce. Adjust seasoning.

Serve garnished with grated parmesan and some chopped parsley or chives.

Reprinted with permission of Bits of Carey. To see more recipes, click here.

 

Read more on: boil  |  recipe  |  starch  |  pasta  |  dairy  |  pork  |  shallow-fry  |  easy weekday meals
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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