Penne with tomato sauce and bacon

Ingredients

• 3000 ml water
• 500 g penne
• 30 ml oil
• 120 g sliced bacon
• 50 g dry salami (optional)
• 2 medium red onions (300 g)
• 150 g jarred mushrooms
• 900 g pasta sauce
• 30 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon oregano
• 60 g grated cheese

Preparation

1. Bring 3000 ml of water to a boil. When it boils, add the penne and cook for 10 minutes or according to the time on the package, until they’re still slightly firm. 2. Heat 15 ml of oil in a frying pan and fry the bacon and salami for 5 minutes, until browned. Transfer them to paper towels. 3. Cut the fried bacon into bite-size pieces, and halve the salami slices. 4. Peel the onions and chop them finely. Heat 15 ml of oil in a wok and cook the onions for 5 minutes, until softened. 5. Drain the mushrooms and add them to the wok. Stir and cook for 3 minutes, then add the pasta sauce, 30 ml of water, the salt, pepper and oregano. Simmer the sauce over low heat for 11 minutes. 6. Drain the penne and add them to the wok. Add the bacon and salami, stir, then serve with grated cheese.