Bacon, Pesto & Basil Fusilli

While the veggies are roasting, add the fusilli to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 11 minutes. Reserve some pasta water (1/2 cup for 2 people / 2/3 cup for 4 people), then drain the fusilli and return it to the saucepan. Drizzle with olive oil to prevent sticking and cover to keep warm.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.

While the pasta is cooking, finely chop the garlic (or use a garlic press). Cut the bacon into 1cm squares.

Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook, tossing, until browned, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil, garlic & herb seasoning, some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.

Add the salt, brown sugar and butter to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove from the heat and stir in the bacon, roasted veggies, basil pesto, cooked fusilli and a pinch of chilli flakes (if using). Season to taste with salt and pepper.

TIP: Add a little more pasta water if the sauce is too thick.