Spaghetti with Bacon and Paprika Sauce
- 400g wholemeal spaghetti
- 1 tbsp olive oil
- 150g smoked streaky bacon, sliced into matchsticks
- 1 chopped onion
- 1 chopped garlic clove
- 2 tsp sweet smoked paprika
- 2 x 400g tins of chopped tomatoes with herbs
- Grated parmesan, to serve
- Cook the pasta in boiling salted water until al dente, then drain. Meanwhile, heat the oil in a frying pan and cook the bacon for 4 mins, then stir in the onion and cook for 4 mins more. Add the garlic and paprika, and cook for another minute.
- Pour the tomatoes into the pan with the bacon and bubble for 5 mins to thicken, stirring regularly. Add the drained spaghetti to the sauce, toss together and season well, then serve with lots of grated parmesan.
20 mins
4 serving