Ingredients
• 375g dried spaghetti pasta
• 1 tablespoon olive oil
• 175g pkt rindless bacon, coarsely chopped
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 teaspoon dried chilli flakes
• 80ml (1/3 cup) white wine
• 700ml btl passata (tomato pasta sauce)
• 125ml (1/2 cup) water
• 2 dried bay leaves
• 1/3 cup fresh basil leaves, chopped
• 40g (1/2 cup) finely grated parmesan
• Fresh basil leaves, extra, to serve
Method
Step 1
Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
Step 2
Meanwhile, heat oil in a large saucepan over medium-high heat. Cook the bacon and onion, stirring, for 5 minutes or until golden. Add garlic and chilli. Cook, stirring, for 30 seconds. Add the wine. Cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute. Add the passata, water and bay leaves. Simmer, stirring occasionally, for 8 minutes or until the sauce thickens.
Step 3
Add pasta, basil and half the parmesan. Toss to combine. Season with salt and pepper. Divide among serving bowls. Top with remaining parmesan and extra basil.
