70gbaconcut into little slithers 1-2 mm x 1 cm with your kitchen scissors
60mloil
Instructions
Fry onions, bacon and seasonings in oil then when onions are softened and beginning to go translucent, add chopped tomatoes and their juice, tomato paste, a tspn salt and cook until you have a sauce that is glossy and will coat the pasta like in the picture.
Meanwhile, cook the pasta until al dente in a separate saucepan of salted water. Drain well
Place the cooked pasta into the pan with the sauce, and toss it until each penne shape is coated with glossy tomatoey bacony loveliness.
The sauce is meant to be a concentrated flavour dressing for the pasta (the Italian way) rather than an enormous blob on the top of plain pasta (the English way!)