Ingredients

Serves 2 = 12sp each

120g penne pasta

4 rashers smoked bacon, fat trimmed and chopped

1 onion, finely diced

2 garlic cloves, finely minced

1 chilli, finely chopped

1 pepper, deseeded and chopped

1 x small glass of white wine (125ml)

Large pinch of paprika, smoked paprika and chilli powder

4 large tomatoes, roughly chopped

100-150ml passata

Pinch of sugar

80g frozen garden peas

1 tbsp fresh Parmesan

2 tbsp single cream

Salt and pepper

Handful of fresh basil, chopped

Method

Take your bacon and pop on a large frying pan. Fry for 5-7 minutes in low cal cooking spray until nicely browned.  Remove the bacon from the pan and replace with your onions. Season and cook in 1kal and water until soft (around 5 minutes) then add your garlic, chilli and peppers. Fry for another few minutes then pop in your tomatoes. After another minute add your wine and cook until the wine reduces and the tomatoes start to mush up. Add a pinch of paprika, smoked paprika and chilli powder, stir and then add your passata. I add around 150ml but it depends how saucy you like it, add less if you like it a little more dry. Pop your pasta on at this point for 12 minutes. Meanwhile, let the sauce simmer for another minute or two and then add the peas and the bacon back on, After another few minutes add the cream and reduce the heat to a low simmer. Season well. Just before serving stir through your parmesan and basil. Once the pasta is cooked, drain and add to the sauce. Coat well and let settle for a moment or two. Serve in a nice big bowl with a side of salad if you fancy!

Enjoy!

The post Smoky Bacon, Tomato and Chilli Pasta – 12sp first appeared on Slimming Kitchen Secrets.