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

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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.