Low-calorie cooking spray
250g smoked dry-cured back bacon rashers, visible fat removed, chopped into small pieces
1 medium onion, finely chopped
Quarter tsp dried chilli flakes
2 x 400g cans whole plum tomatoes
2 tbsp tomato pure
500g dried bucatini pasta (or use spaghetti or linguine)
Small pack fresh basil leaves, shredded
1 Spray a non-stick lidded frying pan with low-calorie cooking spray and place over a medium heat. Add the bacon and stir-fry for 2 minutes, or until just cooked through. Transfer to a plate and keep warm.
2 Add the onion, chilli and 3 tbsp water to the pan, cover and cook over a low heat for 10 minutes.
3 Uncover the pan and gently crush the canned tomatoes into the pan (if you dont mind getting your hands messy, using them will give the best results you want chunky tomato in the finished sauce). Stir in the tomato pure and simmer for 15 minutes, or until reduced to a good sauce consistency.
4 Meanwhile, cook the pasta according to the pack instructions. Drain well and return to the hot pan.
5 Season the sauce to taste, pour it over the bucatini along with the bacon and toss together well. Scatter over the basil and serve with a large mixed-leaf salad.