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