Ingredients

The following ingredients have 4 Servings
  • 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 ¼ pint Water
  • Salt and freshly ground pepper
  • 350 g 14 oz Penne

Instruction

  • 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.