Ingredients

• 3 tbsp olive oil
• 3 tbsp finely chopped garlic
• 1 tbsp finely chopped fresh root ginger
• 1 small onion
• peeled
• chopped
• 2 tbsp finely grated orange zest
• 6 bacon rashers
• chopped
• 2 red peppers
• seeds removed
• cut into 1cm/½in pieces
• 2 yellow peppers
• seeds removed
• cut into 1cm/½in pieces
• 2 tsp sugar
• 300ml/10½fl oz chicken stock
• 1 x 400g/14oz can chopped tomatoes
• 3 tbsp Madras curry paste
• 2 tbsp tomato purée
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 450g/1lb dried Italian pasta
• such as farfalle
• cooked according to packet instructions
• drained
• 1 handful chopped fresh basil leaves
• 1 handful chopped fresh chives

Directions

• Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic
• ginger
• onion and orange zest and stir-fry for 1-2 minutes.
• Add the chopped bacon and stir-fry for 3-4 minutes
• or until the vegetables have softened and the bacon is golden-brown.
• Add the red and yellow peppers
• sugar
• stock
• chopped tomatoes
• curry paste and tomato purée
• then season
• to taste
• with salt and freshly ground black pepper. Stir well.
• Reduce the heat until the mixture is simmering
• then cover the wok with a lid and continue to simmer for 30 minutes
• or until the sauce is thick and the peppers are tender.
• Add the drained pasta to the sauce and mix well until coated and warmed through.
• To serve
• divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.