Main Courses Recipes - Penne with Creamy Tomato Sauce Recipe

Ingredients

• 350g/12oz tricolor penne

• 1 onion (roughly chopped)

• 3 tablespoons olive oil

• 225g/8oz lightly smoked rashers of back bacon (diced)

• 1 teaspoon dried oregano

• 400g/14oz tinned chopped tomatoes

• 500g/1lb 2oz creamed tomatoes

• 4 tablespoons double cream

• Salt and pepper

• 25g/1oz sun-dried tomatoes in oil (roughly chopped)

• 25g/1oz black olives (stoned and halved)

• 6 basil leaves (roughly chopped)

Serves 4

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Method:

1. Cook the pasta in a pan of boiling, salted water for 10 to 12 minutes or as per packet instructions.

2. Gently fry the onion in the oil for 5 minutes, until soft. Add the bacon and cook quickly for 2 to 3 minutes. Stir in the oregano and chopped tomatoes and cook for 5 minutes, or until the sauce has thickened.

3. Drain the pasta and transfer to a warm serving dish. Add the creamed tomatoes to the pan and heat through for 2 to 3 minutes.

4. Stir in the cream and seasoning and pour the mixture over the pasta. Toss together and scatter over the sun-dried tomatoes, olives and basil over the top.