Arrabiata Penne

In a large pot, bring some salted water to the boil. Add the penne pasta to the boiling water and cook for approximately 10 minutes or until ‘al dente’, stirring regularly to ensure that the pasta does not stick. Drain.

Meanwhile, heat the olive oil in a large, deep frying pan over a medium-high heat. Add the brown onion, bacon and birdseye chilli (if you don’t like it too hot don’t add the seeds). Cook for 3-4 minutes, or until the onion is soft. Add the garlic and cook for 1 minute or until fragrant. Add the white wine, diced tomatoes, and sugar. Bring to the boil. Immediately reduce the heat to medium-low and simmer for 10 minutes or until thickened slightly.

Add the drained pasta to the pan of sauce and stir through the rocket. Season well with salt and pepper.