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
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
1) Heat water to boil for pasta, season with salt and cook pasta to al dente.
2) Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 mins then add onions and garlic cook to soften, 5 to 6 mins. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 mins. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.