Jack LOVES bacon, it’s his new-found favourite food just now. He also loves spaghetti so this is his most asked for supper lately…more
Ingredients
4 servings
-
350 g gluten-free spaghetti – dried is usually egg-free too
-
1 tbsp olive oil
-
140 g bacon, chopped
-
1 onion, finely chopped
-
2 cloves garlic, finely chopped
-
2 tsp sweet paprika
-
2 x 400g tinned tomatoes
-
to taste Sugar
Steps
-
Cook the spaghetti in a large pan of salted, boiling water as per the packet instructions
-
Meanwhile heat the oil in a frying pan and fry the bacon for a couple of minutes until cooked through
![Vickys Bacon & Tomato Spaghetti, GF DF EF SF NF recipe step 2 photo]()
-
Add the onion and fry until it’s softened and the bacon is crisp
![Vickys Bacon & Tomato Spaghetti, GF DF EF SF NF recipe step 3 photo]()
-
Add the garlic and paprika. Fry a further minute
![Vickys Bacon & Tomato Spaghetti, GF DF EF SF NF recipe step 4 photo]()
-
Add the chopped tomatoes and boil for a few minutes until the sauce has thickened, stirring continuously. Add sugar to taste
![Vickys Bacon & Tomato Spaghetti, GF DF EF SF NF recipe step 5 photo]()
-
Drain the spaghetti, toss through the sauce and serve
![Vickys Bacon & Tomato Spaghetti, GF DF EF SF NF recipe step 6 photo]()
