8 slices bacon
400g can chopped tomatoes
4 mushrooms, sliced
2 leeks, sliced
1 pepper, chopped
1 tablespoon Branston Pickle
2 teaspoons cornflour
1 teaspoon hot pepper (chilli) sauce
350g dried pasta

Grill bacon until crisp. Snip into small pieces.

Put the tomatoes into a saucepan and add the mushrooms, leeks, pepper, Branston Pickle and hot pepper sauce. Bring to the boil and simmer gently for about 5-10 minutes. Add the bacon.

Dissolve the cornflour in cold water and add gradually to the tomato mixture to thicken it.

Cook pasta as directed on packet. Drain and serve with the tomato mixture on top.