Penne in a bacon in red wine sauce - Carl Orr

Ingredients:
400 grams of unsmoked streaky bacon or pancetta(cut into matchsticks)
2x medium red onions, diced
2x tins peeled plum tomatoes, chopped
handful of fresh basil
3x glasses full bodied red wine(eg.shiraz cabernet, merlot)
500 grams Penne Rigate

Method:
In a large saucepan fry the bacon in a little olive oil at a high temperature until golden brown. Add the onions and fry for a few more minutes until the onions are clear.
Add the basil, mix it in well and fry for a further minute.
Add one glass of red wine and boil rapidly until almost completely evaporated.
Add the tomatoes and the remaining two glasses of wine, bring to the boil and simmer gently with the lid off for 30 mins.
Season with salt and freshly ground black pepper.
Meanwhile, cook the penne for 10-12 minutes in plenty of salted boiling water.
Drain the penne and combine with the sauce, mixing them well.
Serve with grated parmesan.