Summer Spaghetti with Sweet Chilli Jam
This sumptuous pasta dish is full of the flavours of summer ? fresh basil, sweet ripe tomatoes and peppers, and of course the secret ingredient, a big spoonful of In A Pickle Sweet Chilli Jam.
Summer Spaghetti with Sweet Chilli Jam
Ingredients
- 150g beef mince
- 200g smoked bacon lardons
- 250g spaghetti
- 1 red pepper
- 1 onion
- 2 cloves of garlic
- Dried oregano
- 4 fat ripe tomatoes
- 2 tablespoonfuls of In A Pickle Sweet Chilli Jam
- Salt and black pepper
- Olive oil
- A big handful of grated Parmesan
- A handful of fresh basil
Instructions
Serves 2
- Start by peeling and chopping the garlic, and get it sizzling in a large saucepan with a generous glug of olive oil. Peel and finely dice the onion and chop the pepper, and add those to the pan with a good sprinkling of dried oregano. Leave the vegetables to soften while you chop up the tomatoes.
- Next, add the mince and the bacon to the pan, using a wooden spoon to break up the mince. Season well, and stir regularly until the meat has lost its pink colour ? no longer than that or it will start getting chewy. Next, add the chopped tomatoes, a big tablespoonful of tomato puree, about 200ml of water and the Sweet Chilli Jam. Give it all a good mixing, then pop a lid on, turn the heat down and leave it to simmer for about ten minutes.
- In the meantime, put your pasta on to cook, according to the instructions on the packet. Once the tomatoes have broken down a little, take the lid off and allow the sauce to reduce a little, until it?s nice and thick. Finally, add the grated Parmesan to the pan and stir so that it melts through the sauce ? it?ll add a wonderfully rich, salty flavour.
- To serve, stir the pasta through the sauce and top with the fresh basil, then wash down with a good glass of red.