Feeds four.


  • 5 rashers of short cut bacon
  • 1 onion
  • 1 tin of diced or crushed tomatoes
  • Tomato paste
  • Chillies (to taste, 2 birdseye chillies are normally sufficient)
  • Basil
  • Oregano
  • Pasta
  • Oil

Slice the bacon into strips. Dice the onion, and finely chop the chillies. Wash your hands when you’re done chopping the chillies – the oil in the chillies is pretty lethal, and you’ll be in all sorts of pain if you touch your eyes or go to the the gents. I learned this the hard way, and really don’t recommend it.
Heat the oil up in a pan, then throw in the bacon, onion and chillies. Stir it around for a few minutes to let the bacon cook up a bit and the onions to soften. Add the tomatoes, the tomato paste, the basil and the oregano. Give it another quick stir to get everything nicely mixed, and you’re done. I normally let it simmer for a bit just to thicken it up, but whatever takes your fancy.

Cook up your pasta, load up with the sauce, yank the cork out of a bottle of red and bon apetite.