Name: Crunchy bacon and tomato pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 30.00 ml fresh chillies 573; 250.00 g bacon rindless back; 1.00 onion chopped; 4.00 garlic cloves, chopped; 1.00 fresh chillies deseeded and chopped; 2.00 tinned tomatoes chopped; 50.00 ml fresh parsley chopped; 100.00 g bread white, crusts removed; 500.00 g pasta penne or macaroni; 125.00 ml parmesan cheese or pecorino, grated

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Ingredients (10)

30.00 ml	fresh chillies — 573
250.00 g	bacon — rindless back
1.00	onion — chopped
4.00	garlic — cloves, chopped
1.00	fresh chillies — deseeded and chopped
2.00	tinned tomatoes — chopped
50.00 ml	fresh parsley — chopped
100.00 g	bread — white, crusts removed
500.00 g	pasta — penne or macaroni
125.00 ml	parmesan cheese — or pecorino, grated

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Method:

Heat the oil in a saucepan. Add the bacon and fry over a medium heat until browned. Add the onion, garlic and chilli and cook
for three minutes, then add the tomatoes. Bring to the boil, then reduce the heat
and simmer uncovered for 15 minutes.

Add the parsley and season to taste. While the sauce is cooking, process the bread in a food processor to make bread crumbs. Spread the bread crumbs onto a baking sheet and grill until golden brown and crisp, tossing regularly during grilling.

Set aside to cool. Cook the pasta until al dente in a large saucepan of lightly salted boiling water, following the instructions on the packaging, then drain. Serve the pasta topped with the sauce. Garnish with the crisp bread crumbs and freshly grated Parmesan or pecorino cheese