Place a medium sized pan onto the stove, add the bacon and cook over a medium heat for 4-5minutes until golden. Remove half the bacon onto a piece of kitchen towel. Add the onions and garlic and cook until they are translucent and soft approx 3 minutes.
Add the white wine and cook for 1 minute. Add the tomato paste and the chopped tomatoes, thyme and bay leaf. Bring to a simmer and cook for 6 minutes until a little thick and the flavours have combined.
Add the cream bring back to the boil and reserve.
Meanwhile bring a large pot of water to the boil, add a good pinch of salt and plunge the pasta into the boiling water. Cook until al dente approximately 4 minutes if fresh 8 -10 if dried.
Bring the sauce back to the boil and add the drained pasta. Toss together, sprinkle in the parsley. Serve and sprinkle with crispy bacon.
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