Serves 4

Cooking time: 30 minutes

What you need:

• 16oz Fettucine (or any long cut pasta)
• Salt
• Olive oil
• 4 slicers of thick cut bacon, cut into bite sized pieces
• 1 small onion, diced
• 2-3 cloves garlic, sliced
• A pinch of chili flakes
• ½ cup white wine
• 1 pouch of Haven’s Kitchen Red Pepper Romesco
• 1 (28oz) can fire roasted tomatoes
• ½ bunch basil, shredded or torn

How to make it:

6. Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to package directions. Reserve ½ a cup of the pasta water
7. Heat a small glug of olive oil in a large skillet over medium-high heat and cook the bacon until it is crispy
8. Add the onion, garlic, chili flakes and a pinch of salt and sauté until the onions are translucent. Pour in the wine and let it bubble away for about 5 minutes
9. Squeeze in about half a pouch of the Romesco, give it a quick stir and add in your tomatoes. Turn the heat down and cover with a lid and cook till the tomatoes have completely broken down. Add salt to taste
10. Add in the cooked pasta and toss it until it is well coated with the sauce. Garnish with the basil and serve immediately