Matriciana Pasta

This recipe is from the magazine Super Food Ideas.

1 tbsp olive oil
3 garlic cloves, crushed
6 green onions, thinly sliced
1 red chili, deseeded and finely chopped
8 rashers bacon, rind removed and chopped
2 x 400 grams (about 14 oz) cans diced tomatoes
575g (about 20 oz) jar tomato pasta sauce
pinch caster sugar
625g (about 22 oz) fresh beef or cheese ravioli

1) Heat oil in a large frying pan over medium heat. Add garlic and onions. Cook stirring for about 3 minutes or until just tender. Add chili and bacon. Cook for about 3 minutes or until bacon is lightly golden.

2) Add tomatoes and pasta sauce. Increase heat to high and bring to the boil. Reduce heat and simmer until sauce thickens slightly. Taste and season with sugar (helps reduce acidity in tomatoes), salt and ground pepper.

3) Meanwhile, cook pasta in a large saucepan of boiling water, following packet instructions, until just tender. Drain and return to saucepan.

4) Add pasta sauce to saucepan with the ravioli. Toss over low heat until well combined. Spoon into bowls and serve.