Pasta with bacon and tomato cream sauce

Recipe from: 27 September

Ingredients 11
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 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
 

Method

00:10
 
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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