|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|
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.