You can use any type of pasta and any type of canned tomatoes for this sauce. If you choose whole tomatoes, puree them before you add them to the sauce. For a decadent treat and richer flavour, you can leave all the bacon fat in the pot. If you don’t have any fresh herbs, 1 tsp of dried oregano, rosemary or thyme will work well too.
- 8 slices of bacon, chopped
- 1 onion, finely chopped
- 8 cloves of garlic, thinly sliced
- One 28 oz can crushed tomatoes
- 11 tbsp fresh thyme, rosemary or oregano
- a sprinkle or two of sea salt and freshly ground pepper
- 1 454g pakg penne
- Toss the bacon into a large saucepan over medium-high heat. Add a splash of water. Cook until the water evaporates and the bacon begins to brown. Continue stirring, lowering the heat a notch, until the bacon is crispy and brown. Drain away most (or some) of it[s fat, leaving enough behind to saute the vegetables
- Add the onion and garlic and cook until they soften and begin to caramelize. Pour in the tomatoes, rinsing out the can with a splash of water and adding that too. Sprinkle in the herb of your choice and season with salt and pepper. Simmer for 20 minutes or so.
- Cook penne in lots of boiling salted water. Toss with the sauce and enjoy