Ingredients
RAGÙ
1 large leek
1 stick of celery
1 carrot
1 courgette
3 jarred red peppers
olive oil
8 sprigs of fresh thyme
700g passata
PASTA
320g dried wholewheat fusilli
2 x 150g skinless free-range chicken breasts
3 rashers of higher-welfare smoked streaky bacon
½ a fresh red chilli
4 cloves of garlic
2 sprigs of fresh rosemary
2 fresh bay leaves
1 tablespoon pine nuts
balsamic vinegar
Parmesan cheese, to serve
Method
Ingredients out • Kettle boiled • Food processor (bowl blade) • Large casserole pan, high heat • Large lidded pan, medium heat • Medium frying pan, high heat
- Split the leek lengthways, rinse under the cold tap, then finely chop in the processor with the trimmed celery and carrot, the courgette and peppers.
- Put into the casserole pan with 1 tablespoon of oil, the thyme leaves and a pinch of salt and pepper and stir regularly.
- Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.
- Dice the chicken into 2cm chunks and put into the frying pan with 1 tablespoon of oil and a pinch of salt and pepper, tossing regularly until golden and cooked through.
- Stir the passata into the vegetables and simmer.
- Finely slice the bacon and chilli and add to the golden chicken, then squash in the unpeeled garlic through a garlic crusher.
- Strip in the rosemary leaves, add the bay leaves and pine nuts, and fry for a minute or two, until the bacon is golden, then drizzle with balsamic.
- Season the sauce, drain the pasta, reserving a cupful of starchy cooking water, then toss the pasta with the sauce, loosening with the cooking water, if needed, and pour on to a platter.
- Scatter the chicken and bacon on top of the pasta and serve with a grating of Parmesan.
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