* Penne with Smoky Bacon and Tomato sauce

I KNOW...

Yet another meal with cheese on the top. There is a naked photo at the bottom of the page for food naturalists.

It doesn't look anywhere near as schmexy as this photo. This photo is VERY schmexy.

I like this photo.

It says "Eat Me."

That's what I did.

There was a brief scuffle just after I'd dished the pasta out and had grabbed five handfuls of cheese to shove in my mouth... Neil had wandered into the kitchen before I'd had a chance to shout "Come and geeeeehhhh-t iiiiittt!". He grabbed for the box of grated cheddar that I always have on hand... and the words "Step A-waaay From the CHEESE!" may have been used.

Bless him... Hubby does try to help with some addictions.

I stabbed him with the fork.

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Penne with Smoky Bacon and Tomato Sauce Recipe

Serves 2

Prep time - 5 minutes
Cooking time - 20 - 25 minutes

You will need
A pan to cook the pasta in
A wide based skillet/frying pan

Ingredients

115g penne (or dried pasta of your choice)
1 tsp olive oil
200g smoked streaky bacon - chopped into lardons
1/2 tsp dried oregano
1 small clove garlic - crushed
1/2 onion - sliced
1/2 red pepper - sliced
400g tin chopped tomatoes
Black Pepper

Method

Cook the pasta according to the packet instructions.

In the skillet/frying pan, heat the tsp of oil then add the bacon and cook until starting to brown and crisp on a medium to high heat. Add the oregano and turn the heat to a more medium setting - cook for about 1 minute. Add the garlic, onion and red pepper and cook until softened - about 5 minutes. Pour in the tin of tomatoes and simmer very gently until reduced and thickened - 10 - 15 minutes. Give it a good grind of black pepper - it really shouldn't need any salt.

Add the cooked and drained pasta to the sauce, stir to combine then serve immediately... naked or scattered with your favourite cheese.