150glean bacon medallionsfinely chopped, or lean bacon lardons
1onioncut in half and finely sliced into half moon shapes
1tin chopped tomatoes
1/2tspdried chilli flakes
freshly ground black pepper
parsley to garnish
Spray a deep frying pan with Frylight or spray oil, and fry the bacon for 2-3 minutes.
Add the onion and garlic, and fry gently for 5 minutes, until the onion is soft. (Stir every now and again)
Add in the tin of chopped tomatoes, stir in the tomato puree and add the chilli flakes and Worcestershire sauce and simmer for approximately 25 minutes, stirring occasionally
In the meantime cook the spaghetti to al dente
Drain the spaghetti. reserving a little of the cooking water, pop it back into the pan and spoon in the sauce, stirring to fully coat the spaghetti, and adding a little of the cooking water if it needs loosening a little
Season with plenty of black pepper, and serve sprinkled generously with chopped fresh parsley
Also lovely with freshly grated parmesan. A rocket salad on the side goes perfectly.