Chilli, Bacon & Chickpea Pasta
A really satisfying midweek pasta dish that you can rustle up quickly from store cupboard ingredients using bacon, tinned tomatoes and chickpeas etc.
Servings 4
Ingredients
- 1 tbsp Light olive oil
- 1 Large onion finely sliced
- 1 Celery stick finely diced
- 1 Carrot finely diced
- 1 Clove garlic crushed
- 1 tsp Hot chilli powder
- 4 Rashers back bacon chopped
- 1 tbsp Tomato puree
- 1 tsp Dried basil
- 1 400g Tin Italian Plum Tomatoes chopped
- 1 400g Tin Chickpeas
- 140 ml ΒΌ pint Water
- Salt and freshly ground pepper
- 350 g 14 oz Penne
Instructions
- In a large wok sized pan sweat the onions, celery, carrot and garlic for about 10 minutes (under a lid) stirring at intervals until softened not browned.
- Add chilli powder and bacon and fry until cooked (5 - 6 mins) stirring frequently until bacon cooked.
- Add tomato puree, tomatoes, chickpeas, basil, seasoning and water.
- Bring to the boil, then simmer for 15 minutes.
- Meanwhile cook the penne according to the instructions.
- Once cooked pour the penne into the sauce and mix well.
- Serve with some grated parmesan or cheddar and a salad.