2 tsp olive oil
1 small brown onion, coarsely chopped
1 garlic clove, crushed
1 fresh red chilli, finely chopped
6 rashers rindless bacon, coarsely chopped
2 x 400g cans diced tomatoes
700 g gluten-free penne
Fresh basil leaves, to serve
1. Heat the oil in a saucepan over medium heat. Add the onion, garlic, chilli and bacon and cook, stirring, for 4 minutes.
2. Stir in the tomato. Cook for 5 minutes or until the sauce thickens slightly. Season with salt and pepper.
3. Meanwhile, cook the penne in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
4. Divide the pasta and sauce among serving dishes. Top with basil to serve.