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About this recipe: Spicy Italian classic with bacon, chillies and tomato. The hubby prefers this one with tagliatelli... for me, it's fusilli all the way!

Áine County Donegal, Ireland

Serves: 4 

  • 1 packet bacon lardons (cubetti di pancetta)
  • 1 teaspoon olive oil
  • 1 small red onion, finely diced
  • 2 to 3 bird's eye green chillies, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon soft brown sugar
  • 2 tablespoons red wine
  • 500g passata (seived tomatoes)
  • 1 (400g) tin chopped tomatoes
  • 12 handfuls of dried fusilli pasta
  • grated Parmesan cheese, to taste

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Fry the bacon cubes in the olive oil over a medium to high heat until crispy. Turn the heat down slightly and add the onion, frying until soft. Add the finely chopped chilli and garlic and lightly fry. Add the sugar and allow to coat the ingredients in the pan.
  2. Turn the heat back to high and deglaze the pan with a large dash of red wine. Allow the alcohol to completely evaporate (you'll know by the smell) before adding the carton of passata and the can of tomatoes. Cook over a low heat for 30 to 40 minutes, stirring from time to time to prevent sticking.
  3. Cook the fusilli according to the packet instructions. Drain and toss with grated Parmesan (this encourages the sauce to stick to your pasta).
  4. Serve with the fusilli and top with grated Parmesan. Enjoy with garlic bread and a nice red wine or hoppy beer.

Freezing tip

Make larger batches and freeze in portion sizes.

Cook's notes

If you don't have red wine, deglaze the pan with a small dash of balsamic vinegar. If your sauce has evaporated a lot and it is sticking, just add a little water and stir it in.

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Reviews (2)


I find this one really quick and easy to make after a long day at work. It doesn't create much mess or too many dishes to wash. A great meal for anyone training for a sports event - I always ate it coming up to kickboxing competitions for extra slow release energy. - 14 Dec 2011


My wife and i really enjoyed this recipe,1 less chilli next time though,bit hot!! - 20 Nov 2012

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