by in Recipes November 13, 2017

Last time I made my Roast Tomato Sauce I froze a portion and have used it to make this super quick and tasty mid week dinner.

Slice some smoked bacon (I used one packet – make sure it is dry cured and preferably organic). Saute the bacon in the pan on its own over a medium/low heat to allow the fat to be released and then it will brown slightly in its own juices. (If you use a good organic dry cured bacon, it should not release lots of water when you are sauteing).

Finely chop one red onion, four cloves of garlic and one red chilli and add these to the browned bacon. Saute on a low heat until the onion is transparent. Slice and add one red and one yellow pepper and saute again, until they are just starting to wilt.

Add the defrosted Roast Tomato Sauce and let it bubble away gently until the peppers are just cooked. You can add some pepper if you wish (although the sauce has been seasoned already) but you should not need salt as the bacon and the parmesan will add enough salty flavour. By the time you have cooked the pasta the sauce will be ready.

Serve with pasta or courgetti and a sprinkling of parmesan cheese.