Bacon & Roast Broccoli Spaghetti

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), drain the pasta, then return to the pan and drizzle with olive oil to prevent sticking.

TIP: 'Al dente' means the pasta is cooked through but is still a little firm.

While the pasta is cooking, finely chop the garlic (or use a garlic press). Finely chop the red onion (see ingredient list). Heat a large frying pan with a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook until golden, 5-6 minutes. Add the onion and cook until softened, 4-5 minutes. Add the garlic & herb seasoning, a pinch of chilli flakes (if using) and the garlic and cook until fragrant, 1-2 minutes.

Add the tomato paste, crushed & sieved tomatoes (see ingredients list), brown sugar, reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and the beef stock (1/2 sachet for 2 people / 1 sachet for 4 people). Simmer over a medium heat until slightly thickened, 1-2 minutes. Add the butter and stir through until melted, 1 minute. Remove from the heat.

TIP: Loosen the sauce with a little more pasta water if needed.

Add the cooked spaghetti, roasted broccoli and grated Parmesan cheese (reserve some for garnish) to the frying pan with the sauce and toss to combine. Season to taste with salt and pepper. Pick and roughly chop the parsley leaves.