1. Method:

    • Heat the oil in a large frying pan and add the bacon, cooking on a high heat until just crisp, stirring in thechilli flakes for the last minute of cooking.
    • Remove the bacon mixture from the pan and add the onions to the oil that has been left in the pan.
    • Cook the onions on a low heat for 5 minutes, until soft. Add in the Knorr Tomato Pronto and Basil Pesto bring to the boil, and then simmer for 10 minutes, stirring occasionally until thickened.
    • Cook your pasta at this point too. I cook my pasta in boiling water to Al dente stage, so that it still retains a bite of bite, then drain, reserving half a cup of the pasta water.
    • Once the pasta is cooked and the tomatoes are thickened, add the pasta to the pan with the tomatoes. Add three-quarters of the parmesan, the cooked bacon mixture and the black pepper, then toss everything together to coat the pasta. Add in some of pasta water if the sauce is a little too dry for you (although the sauce should stick to the pasta, without pooling at the bottom of the pan).
    • Serve topped with the reserved parmesan and parsley.
  2. Chefs Tip for Replacing Bacon:

    • For a vegetarian twist use brown mushroom instead of Bacon.