Tomato and Bacon Amatriciana

Updated at: Sun, 14 Jan 2024 19:41:30 GMT

Step 1

Boil a kettle

Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Step 3

Once hot, add the bacon lardons and cook for 2-3 min or until starting to brown

Step 4

Meanwhile, add the tomato & mozzarella tortelloni to a pot of boiled water and bring to the boil over a high heat

Step 5

Cook the tomato & mozzarella tortelloni for 3-4 min or until cooked with a slight bite

Step 6

Once done, drain the cooked tortelloni, reserving a cup of the starchy pasta water

Step 7

While the pasta is cooking, slice the cherry tomatoes in half

Step 8

Peel and finely slice (don't chop!) the garlic

Step 9

Once the bacon lardons have started to brown, add the halved cherry tomatoes, sliced garlic, dried oregano and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 3-4 min further

Step 10

Meanwhile, dissolve the chicken stock mix and tomato paste in 75ml [150ml] boiled water with a pinch of sugar – this is your tomato stock

Step 11

Add tomato stock to the pan and cook for 2-3 min or until the sauce has thickened slightly – this is your Amatriciana sauce

Step 12

Add the drained tomato & mozzarella tortelloni to the pan and give everything a gentle mix up until the pasta is coated in the sauce – this is your tomato & bacon Amatriciana sauce with tomato & mozzarella tortelloni

Step 13

Serve the tomato & bacon Amatriciana sauce with tomato & mozzarella tortelloni topped with the grated Italian hard cheese

Step 14

Season with a generous grind of black pepper

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