Bacon Rigatoni all’Arrabbiata

Heat a drizzle of oil in a frying pan on medium-high heat. Add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the onion and cook until softened, 3-4 mins. Stir in the chopped tomatoes, smoked paprika and chicken stock paste, then lower the heat and simmer gently until thickened, 8-10 mins. TIP: Add a splash of water to loosen if needed.

While the sauce simmers, add the rigatoni to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins. Once the pepper has roasted, stir it into the sauce.

While the pasta cooks, peel and grate the garlic (or use a garlic press). Halve the ciabatta and lay onto the (now empty) pepper baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see ingredients for amount). Sprinkle over half the hard Italian style cheese. Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.

Meanwhile, roughly chop the chives (use scissors if easier). Once cooked, drain the pasta in a colander and stir into the sauce. Stir through the remaining hard Italian style cheese and half the chives. TIP: Add another splash of water to loosen if needed.