1 large onion
2 cloves garlic
1 teaspoonful tomato puree (tomato paste)
1 400g (14 oz) tin chopped tomatoes
4-6 rashers (slices) back bacon, all fat removed, coarsely
chopped
6 oz water, stock or wine
Seasoning, including chilli powder or sauce
Pasta - normally penne, but any kind will do
Chop onion and garlic, microwave for five minutes (omit this step if you don't have a microwave; it isn't essential but it makes the sauce quicker to cook). Meanwhile dry-fry the bacon slightly in a saucepan. Mix cooked onions in, add tomato puree (paste) and stir. Add tinned tomatoes and other fluid (I use half the empty tin as a measure, which has the added advantage of rinsing it out!). Season, bring to boil, and simmer until the pasta is cooked (which you are meanwhile cooking in another pan). For seasoning, I use salt, freshly milled black pepper, Worcestershire sauce and some sort of herbs; fresh basil if I have it, or dried Italian seasoning, and, of course, chilli powder or a chilli sauce to taste - I like to be able to taste my food underneath the chillis!