Penne with Double-Smoked Bacon

Heat a large pan over medium-high heat. Add a drizzle of oil, then the bacon. Cook, stirring occasionally, until crispy, 5-6 min. Transfer the bacon to a paper towel-lined plate. Discard all but 1 tbsp fat (double for 4 people) from the pan.

Add onion, garlic and as much chili as you like to the pan. Cook, stirring occasionally, until onion softens, 4-5 min. Add the tomatoes and passata. Bring to a simmer and cook until the sauce thickens, 9-10 min.

Meanwhile, add the pasta to the boiling water. Cook until tender, 9-10 min. (Drain when the pasta is finished cooking.)

Add the penne and spinach to the sauce. Stir until the spinach wilts, 1-2 min. Season with salt and pepper. (Taste, then add the sugar if you want the sauce a little sweeter.)