This is my take on the classic Italian Arrabiata sauce, they would probably kill me for adding meat to it so if you are a vegetarian you are not missing out if you leave this out :-)

Begin by preparing the red pepper (capsicum) by de-seeding and chopping into small squares. Using the saucepan you will make the sauce in, add one teaspoon of cooking oil and heat over a medium heat. Add the diced pepper and cook, stirring regularly for around 5 to 0 minutes taking care not to let them burn. When they are done, remove from the heat and add to a bowl to cool.

Now prepare the tomatoes by washing them. If you want to be flash, you can remove the skin from the tomatoes by cutting a small x in the bottom, dropping them in boiling water for about 20 seconds then remove and immediately immerse in ice cold water then once cool you can remove the skin. If you are in a rush (like I was) you can just leave the skins on. In either case, remove the green bit where the stem was then cut the tomatoes up as small as you can and set aside.

Remove the bacon from the packaging and place each rasher on top of each other. Then use a sharp meat knife to cut once through the middle, then across to form small dices of bacon. Heat the saucepan you used for the peppers and fry the bacon until golden brown then remove to the bowl with the peppers taking care to leave the fat in the saucepan. Re-heat and add the tomato puree, fry for 1 to 2 minutes stirring constantly then add the chopped tomatoes and stir thoroughly. Leave to simmer on a medium heat.

Remove the oregano, thyme and basil leaves and chop these relatively finely. Add these, the salt and pepper as well as two chopped dried chillies to the sauce and cook for around 5 minutes. Stir thoroughly then add the bacon and peppers and cook for a further 15 minutes stirring regularly. In the meantime, cook 250 g of gluten free pasta, drain and serve onto plates then pour the Arrabiata over the top. Garnish with shaved parmesan and a couple of basil leaves and you are done.