SERVES 4
PREPARATION 20 MINS
COOKING 25 MINS
2tbsp olive oil
4 rashers streaky bacon, chopped
1 large onion, finely chopped
2 cloves garlic, crushed
2 x 400g (13oz) tins chopped tomatoes
1-2 red chillies
6 Italian-style sausages
400g (13oz) penne pasta
3tbsp flat-leaf parsley, chopped
Fresh Parmesan, grated
1. Heat the oil in a large saucepan over a medium heat and cook the bacon, onion and garlic, stirring occasionally, for 5 minutes.
2. Add the chopped tomatoes and the whole chillies and bring the mixture to the boil.
3. Cut each sausage into 3cm (1¼in) lengths and add them to the pan. Cover the pan, reduce the heat a little and simmer gently for 20 minutes.
4. Boil the sauce, uncovered, for 5 minutes to reduce a little. Season to taste with salt and freshly ground
black pepper.
5. Meanwhile, bring a large saucepan of salted water to the boil. Add the penne and cook for 8-10 minutes, or until the pasta is al dente.
6. Drain the pasta and return it to the saucepan. Remove the chillies from the sauce, then pour the sauce over the penne and stir in the parsley. Divide between plates and serve accompanied with the grated Parmesan.