- 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 chillis
- 6 Italian-style sausages
- 400g (13oz) penne pasta
- 3tbsp flat-leaf parsley, chopped
- Fresh parmesan, grated
- Heat the oil in a large saucepan over a medium heat and cook the bacon, onion and garlic, stirring occasionally, for 5 minutes.
- Add the chopped tomatoes and the whole chillis and bring the mixture to the boil.
- 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.
- Boil the sauce, uncovered, for 5 minutes to reduce a little. Season to taste with salt and freshly ground black pepper.
- 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.
- Drain the pasta and return it to the saucepan. Remove the chillis 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.
Make double portions of this, so you can freeze it for winter evenings. It's so simple to make and the sausages really add an extra bit of bite and flavour.