Ingredients
- Salt
- 450g wholemeal cassarecci, rigatoni or penne pasta
- 1 tbsp extra-virgin olive oil
- 6 slices lean peppered streaky bacon, chopped
- 1 large red onion, chopped
- 4 cloves garlic, finely chopped or grated
- 240ml chicken stock
- 1 (800g) tin crushed fire roasted tomatoes
- Black pepper
- A handful flat-leaf parsley, chopped
- Shredded sharp white Cheddar, to pass at table
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