Heat the oil in a frying pan over a medium heat. Add the bacon, onion, garlic and chilli and cook, stirring occasionally, for 5 minutes or until the onion is soft.
Add the passata, tomato puree and pepperoni. Bring to the boil, then simmer, covered, for about 20 minutes.
Meanwhile, cook the pasta in a large pan of boiling salted water following packet directions until al dente, then drain. Stir the herbs into the tomato sauce. Toss with the pasta and serve sprinkled with cheese and garlic bread on the side!