Spicy Tomato and Bacon Pasta

• 2 (400 g) canswhole peeled plum tomatoes
• 200 g bacon lardons
• 3 birds eye chiles, chopped
• 1 teaspoon piri-piri
• 250 g fettuccine (or other spaghetti-like pasta)
• fresh parmesan cheese, shavings, to serve (optional)

1. Put a large pan of salted water on to boil.
2. Heat a dry frying pan.
3. When hot, dry-fry the lardons until they are brown and crispy.
4. Add the two cans of tomatoes, piri-piri and chilies, mushing the tomatoes up a little (I prefer to keep some large lumps, though, which is why I don't use chopped tomatoes).
5. Bring to the boil and then leave to reduce over a low-medium heat, stirring occasionally.
6. Once the large pan of water is boiling vigorously, place the pasta into the water and put the heat on maximum until the water boils again.
7. Then, reduce the heat slightly and cook until al dente.
8. Drain and rinse the pasta, serve in a bowl, spoon the tomato mixture on top and sprinkle with shavings of parmesan.

tomatoes, bacon lardons, chiles, piripiri, pasta, parmesan cheese

Taken from www.food.com/recipe/spicy-tomato-and-bacon-pasta-198121 (may not work)