- 3 tbsp olive oil
- 3 tbsp finely chopped garlic
- 1 tbsp finely chopped fresh root ginger
- 1 small onion, peeled, chopped
- 2 tbsp finely grated orange zest
- 6 bacon rashers, chopped
- 2 red peppers, seeds removed, cut into 1cm/½in pieces
- 2 yellow peppers, seeds removed, cut into 1cm/½in pieces
- 2 tsp sugar
- 300ml/10½fl oz chicken stock
- 1 x 400g/14oz can chopped tomatoes
- 3 tbsp Madras curry paste
- 2 tbsp tomato purée
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 450g/1lb dried Italian pasta, such as farfalle, cooked according to packet instructions, drained
- 1 handful chopped fresh basil leaves
- 1 handful chopped fresh chives
- Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.
- Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.
- Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.
- Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.
- Add the drained pasta to the sauce and mix well until coated and warmed through.
- To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.