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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.