Rigatoni with spicy bacon and tomato sauce

Rigatoni with spicy bacon and tomato sauce


6 tbsp olive oil
3 garlic cloves, sliced thinly
1/3 cup lean bacon, chopped
1 lb 12oz/800 g canned chopped tomatoes
1/2 tsp dried chili flakes
salt and pepper
4 cups rigatoni
10 fresh basil leaves, shredded
2 tbsp freshly grated romano


Heat the oil and garlic in a large skillet over a medium-low heat. Cook until the garlic is just beginning to color. Add the bacon and cook until browned. Stir in the tomatoes and chili flakes. Season with a little salt and pepper. Bring to a boil, then simmer over a medium-low heat for 30-40 minutes, or until the oil separates from the tomatoes. Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Pour the sauce over the pasta. Add the basil and romano, then toss well to mix. Serve at once.

Servings: 4