Ingredients

• 45ml/3 tbsp olive oil

• 2 shallots, chopped

• 8 rashers streaky bacon, chopped

• 10ml/2 tsp crushed dried chilies

• 400g/14 oz can chopped tomatoes with herbs

• 6 slices white bread, crusts removed

• 115g/4 oz butter

• 2 garlic cloves, chopped

• 450g/1 lb rigatoni

• salt and ground black pepper

Serves 4-6

Method:

1. Heat the oil in a saucepan and fry the shallots and bacon gently for 6-8 minutes until golden. Add the dried chilies and chopped tomatoes, half-cover with a lid and simmer for about 20 minutes.

2. Meanwhile, place the bread in a blender or food processor and process to fine crumbs.

3. Heat the butter in a frying pan and stir-fry the garlic and breadcrumbs until golden and crisp. (Be careful not to let the crumbs catch and burn.)

4. Bring a pan of lightly salted water to the boil and cook the pasta according to the instructions on the packet. Drain well.

5. Toss the pasta with the tomato sauce and divide among four serving bowls.

6. Sprinkle with the crumbs and serve immediately.