If your kids love the flavour of smoky chorizo sausage, you can replace the bacon with diced cooking chorizo and cook the sauce in exactly the same way.
SERVES 4 – 25 minutes
– 400g/14oz spaghetti.
– 1 tbsp olive oil.
– 120g/4½oz smoked streaky bacon, sliced into matchsticks.
– 1 onion, finely chopped.
– 1 garlic clove, finely chopped.
– 2 tsp sweet smoked paprika.
– 2 × 400g cans chopped tomatoes.
– grated Parmesan, to garnish (optional).
Step 1:Bring a large pan of water to the boil and cook the spaghetti according to the pack instructions, then drain.
Step 2:Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3–4 minutes until just starting to crisp. Stir in the onion and cook for another 3–4 minutes, then add the garlic and smoked paprika, and cook for 1 minute more. Pour in the chopped tomatoes, bring to the boil and bubble for about 5 minutes until thickened, stirring every so often to stop it catching on the bottom of the pan. Toss the drained pasta with the sauce and serve with Parmesan, if you like.
Note : PER SERVING 500 kcals, protein 20g, carbs 80g, fat 12g, sat fat 3g, fibre 7g, sugar 11g, salt 1.2g