Pasta with tomato and bacon sauce
350g tubular spaghetti 1 tbsp olive oil 4 rindless rashers bacon, chopped 150g button mushrooms, sliced 2 cloves garlic, crushed 400g can chopped tomatoes 2 tbsp cream Salt and freshly ground black pepper 1.
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|350 g||Spaghetti, tubular|
|1 tbsp||Olive oil|
|4||Bacon rashers, rindless, chopped|
|150 g||Button mushrooms, sliced|
|2 cloves||Garlic, crushed|
|400 g||Tomatoes, chopped|
|1 to taste||Salt & freshly ground pepper|
- Cook the pasta in plenty of boiling, salted water for 10 minutes or until just tender to the bite.
- At the same time, heat the oil in a large saucepan, add the bacon and mushrooms and stir-fry for 3 to 4 minutes until lightly browned. Add the garlic and cook for 1 minute more.
- Add the canned tomatoes and simmer for 5 to 10 minutes until sauce is thick. Stir in the cream and season with salt and pepper to taste.
- Drain the cooked pasta and add it to the sauce, toss well to coat pasta in sauce and serve.