INGREDIENTS

Serves 4

• 4 tablespoons of extra-virgin olive oil

• 250 gr of diced bacon

• 1 tablespoon of finely chopped parsley stalks

• 1-2 teaspoons of dried chillie flakes

• 2-3 garlic cloves, bashed with the palm of your hand

• 350 gr of penne or rigatoni

• 1×400 gr tin of tomatoes

• 1 small piece of pecorino or parmesan rind (optional)

• salt and pepper for seasoning

• chopped parsley

METHOD

1. Heat up the oil in a large, heavy based pan.

2. Add the bacon and stir with a wooden spoon to to brown evenly for 1-2 minutes, add the garlic and chopped parsley stacks and allow the oil to be infused with its perfume.

3. Add the pasta, chillie flakes and stir well.

4. Cover with tinned tomatoes and enough water to make sure all the pasta is submerged.

5. Add you cheese rind, if using. Cook, stirring occasionally, for 7-8 minutes or until the pasta is al dente.

6. Serve hot (discard the cheese rind and garlic before serving), as it is or with a dusting of pecorino or parmigiano and chopped parsley