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.

Penne with tuna and black olive sauce - Carl Orr

Ingredients:
2 x 400 gm cans of plum tomatoes, coarsely chopped
1 x 185 gm can of tuna
10 black olives, de-seeded and finely chopped
3 garlic cloves, sliced into fine slivers
2 bay leaves
500 gms of penne rigate pasta
1 teaspoon of olive oil

Method:
Fry the garlic in the olive oil over a very low heat for a few minutes, until turning brown. Add the tomatoes, bay leaves, olives and tuna and season with black pepper and salt. Mix the ingredients together and bring to the boil. Cover and simmer over a low heat for 30 minutes.
While the sauce is simmering, boil the penne in salted water for ten minutes and drain well. Combine the pasta and sauce in a single pan and serve.

Tagliatelle with Bacon and Red Pepper - Carl Orr

Ingredients:
250 gms streaky bacon, chopped into slivers
I large red pepper, finely chopped
1large red onion, finely chopped
4 cloves garlic, coarsely chopped
1 teaspoon of rosemary, finely chopped
1.5 cups of peas
2 cups of vegetable stock
½ cup of double cream
1 bay leaf
Parmesan cheese
500 gms tagliatelle

Method:
In a saucepan, fry the bacon in a little olive oil until brown.
Add the onions, red peppers, garlic and rosemary and fry for a few more minutes; season with salt and black pepper.
Meanwhile, in another saucepan bring the vegetable stock to the boil, add the bay leaf and peas and simmer for around 4 minutes.
While these are cooking, boil the tagliatelle in salted water.
When the tagliatelle is cooked, drain it and combine with the rest of the ingredients in a single pan.
Add the cream and stir it through. Serve with grated parmesan.