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5 from 4 votes

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.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Camilla


  • 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 x 400g Tin Italian Plum Tomatoes chopped
  • 1 x 400g Tin Chickpeas
  • 140 mls/ ΒΌ pt Water
  • Salt and freshly ground pepper
  • 350 g/14 oz Penne


  1. 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.
  2. Add chilli powder and bacon and fry until cooked (5 - 6 mins) stirring frequently until bacon cooked.
  3. Add tomato puree, tomatoes, chickpeas, basil, seasoning and water.
  4. Bring to the boil, then simmer for 15 minutes.
  5. Meanwhile cook the penne according to the instructions.
  6. Once cooked pour the penne into the sauce and mix well.
  7. Serve with some grated parmesan or cheddar and a salad.