Creamy Sausage and Bacon Tomato Pasta

Method

1. Cook the Pasta

   • Bring a large saucepan of lightly salted water to the boil. Add the penne and cook for 10–12 mins until just tender with a little bite.
   • Scoop out and keep a mugful of pasta water, then drain the penne well.

2. Crisp the Bacon

   • Cut the smoked bacon medallions into 1cm strips. Put a large frying pan over medium heat and cook the bacon for 5–6 mins until crisp.
   • Lift the bacon onto a plate, leaving any rendered fat in the pan.

3. Brown the Sausage

   • Slit the reduced-fat sausage skins and squeeze the meat into the pan. Break it into rough 2cm pieces with a wooden spoon.
   • Cook over medium-high heat for 7–8 mins until browned and cooked through, then push the sausage to one side.

4. Build the Sauce

   • Dissolve 1 stock cube or paste portion in 150 ml boiling water to make the chicken stock.
   • Halve, peel and finely dice the onion. Add it to the clear side of the pan and cook for 5–6 mins, then mix it through the sausage.
   • Peel and finely grate the garlic cloves. Stir in the garlic, tomato purée, 1 tsp dried oregano and 1 tsp paprika for 1 min.
   • Pour in the chicken stock and single cream. Simmer gently for 3–4 mins until the sauce lightly coats the spoon.

5. Toss and Serve

   • Finely grate the Parmesan. Add the drained penne and half the Parmesan to the sauce and toss for 1–2 mins, loosening with reserved pasta water if needed.
   • Pick and finely chop the flat-leaf parsley leaves. Divide between bowls and top with the crisp bacon, remaining Parmesan, parsley and black pepper.