- Dash olive oil for frying
- 1 packet bacon pieces, or rashers cut into strips
- 1 onion, chopped or sliced – preferably red onion
- 1 clove garlic, crushed
- Handful of fresh basil, chopped. Dried is fine if you don’t have, fresh is better though
- Optional – 1 yellow pepper, sliced
- Optional – 1 punnet brown mushrooms
- Salt and black pepper to taste
- 1 tablespoon sugar/honey
- 1 tin chopped tomato
- 1 tablespoon tomato paste
- 1 tub mascarpone cheese
- Parmesan to sprinkle on top
Heat olive oil in a frying pan on medium heat. Fry bacon, onion, yellow pepper (if using), sweet basil and garlic. Add mushrooms (if using) and once they are soft, add tinned tomato mix, tomato paste, salt, pepper and sugar. Taste the sauce – if it isn’t tomatoey enough, add more tomato paste. If it is too acidic, add more sugar. The basil flavour should be fairly strong.
Put the pasta on to boil – it should be al dente when you take it off the stove.
Turn the stove down and let the sauce bubble gently while the pasta cooks. The tomato needs to simmer for a few minutes. If it becomes too thick, scoop some of the water from the pasta and add it in. When the pasta is almost done, turn the heat up on the frying pan off and add the a cheese. Once fully melted, dish up over drained pasta and sprinkle parmesan on top.
Serve with crunchy green salad.