4 tbsp olive oil

120g diced bacon

6 large tomatoes, chopped

350g gluten free rigatoni

200g large shrimp, shells and tails removed if necessary, chopped

Serves - 4


Place a pan over a low heat and add the bacon, turn up the heat (but not too much) and colour a little.

When the fat is released into the pan, add the tomatoes.

Stir over a medium heat – the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little.

Add 100ml water and bring to the boil. Gently simmer for a few mins more.

Meanwhile, cook the gluten free pasta. Add the shrimp to the sauce, bring back to the boil and cook for 1 min until the shrimp change colour.

Drain the gluten free pasta and stir into the sauce. Cook and stir for 1 min.

Recipe adapted from: Good Food
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