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Serves 2. Preparation 45minsIngredients2 tbsp of extra virgin olive oil 4 rashers of streaky bacon, chopped 1 large onion, peeled and chopped 2 cloves garlic, peeled and chopped 1/2 a dried red chilli pepper, chopped (or 1/2 tsp dried red chilli flakes) 150g of lean beef or lamb mince 190g jar of Sacla' Spicy Tomato and pepper Stir Through sauce 200g of rigatoni sea salt and freshly ground black pepper flat-leaf parsley, to serve MethodHeat the oil in a pan and fry two of the bacon rashers. When they're crisp, pop them on a plate for later. Add a little more oil (if you need to) and saute the onion, garlic, remaining bacon and chilli until the onion is soft and transparent. Add the minced beef and fry it gently for three or four minutes until its nicely browned. Add the Sacla' Spicy Pepper and Tomato sauce, mix it all thoroughly, cover and simmer gently for about half an hour. Meanwhile, bring a large pan of water to the boil. Add the rigatoni and cook until al dente. Drain, add the sauce and mix the whole gang well. Serve on warmed plates and crumble the bacon you put aside, on top. Finish off your masterpiece with a simple sprig of flat-leaf parsley. |
