James Shepherd

Throw away your jars of Ragu, forget Bella Pasta this is an authentic pasta source. I was tought how to make this by an Italian. It takes as long to make as the pasta takes to cook (Italian's use load'sa salt in there pasta boiling BTW). Serve with your favorite pasta, and please remember: after draining the pasta stir into the sauce and then put on the plate.



Serves 2

200g	(8 oz)	Pasta
1 small		Onion
		Sieved Tomatoes/Tomato Puree
4 rashers		Bacon
		Olive Oil
		Salt
1/4-1/2 tsp		Red Hot Chilli Pepper/Chilli powder

1. Dice onion finely, fry for a couple of mins in the oil and 2 or 3 tbsp of water. Keep covered.
   
2. Chop bacon and add to onion, cover pan again. Fry for approx 5mins.
   
3. Add tomato, some salt, and chilli. Do not drown the rest of the ingredients in the tomato, use sparingly.
   
4. Cook covered for 4-5 mins.
   
5. Leave covered until serving with pasta.