Ridiculously easy to make.

Absolutely heavenly to eat.

Enough said.


josashimi’s creamy bacon and sun-dried tomato pasta sauce

Makes enough for 500 g pasta


150 g sun-dried tomatoes, drained and chopped

200 g streaky bacon, chopped

150 g mushrooms, sliced

1 small onion, finely diced

2-3 garlic cloves, finely chopped

1/2 cup red wine (optional)

1 can crushed tomatoes

2/3 cup cream

1/2 teaspoon mixed herbs


Heat oil in pan and fry onions for 5 mins, then add garlic and red wine. Cook on high heat for a further 5 minutes.

Add bacon and sun-dried tomatoes, stir, for 2-3 minutes, then add mushrooms. Cook for a further 5 minutes.

Add canned tomatoes, bring to a simmer, add cream. Stir through to mix well.

Turn off heat and allow to sit while you cook the pasta.

Toss through hot pasta and serve with shavings of parmesan cheese