|500 g||pasta — fussili|
|500 g||bacon — chopped|
|1||onion — large|
|3||garlic — cloves|
|1 can||tomatoes — chopped|
|fresh chillies — minced|
|2 Tbs||sweet chilli sauce|
|2 Tbs||yoghurt — fat-free, natural|
|salt and freshly ground black pepper — to taste|
Fill a large pot with water, add 2 Tbs salt and allow to come to a boil. While you wait for the water to boil, heat a large saucepan and fry the bacon until cooked and slightly crispy.
While the bacon is frying, finely chop the onion and garlic. Remove the bacon from the pan and set aside.
Fry the onion and garlic in the same pan until soft and translucent. Add the tinned tomatoes, chillies and sweet chilli sauce.
Drop the pasta into the boiling water and allow to come back up to a boil.
Allow for the tomato sauce to reduce slightly then add back the bacon. Allow to simmer for 2-3 minutes then turn off the heat and add the yoghurt and season to taste. Drain the cooked pasta and toss into the sauce.
Serve with grated Pecorino cheese and some Italian parsley.
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