Pasta with bacon and tomato cream sauce

2 servings Prep: 10 mins, Cooking: 35 mins

By Food24 August 19 2016
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Ingredients (11)

250 g pasta — farfalle, boiled until al dente
250 g bacon — streaky
1 onion — finely chopped
1 can cherry tomatoes — squashed
45 ml tomato paste
5 ml dried oregano
2 ml sugar — to taste
250 ml peas — fresh
250 ml cream — reduced fat
1/4 cup parmesan cheese — grated
salt and freshly ground black pepper — to taste
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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 mins.

Add the peas and cream and simmer for a further 5 – 10 mins. 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.

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