Steps

1. Cut off the root ends of the 2 cloves garlic, crush them with the bottom of a jar or similar. Peel them, remove the sprouts, then coarsely chop.
   🕒 02:47
2. Halve the 2 red chili peppers. Pro Tip! The finer you chop them, the spicier it gets, but halving them is sufficient this time. Using whole red chili peppers is recommended.
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3. In a frying pan, add 1 tbsp olive oil and sauté the coarsely chopped garlic over medium heat. Pro Tip! Use plenty of garlic and scorch it to bring out a good roasted aroma and umami.
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4. Once the garlic turns golden brown, add the halved red chili peppers, then immediately add 35g bacon and sauté until lightly browned. Pro Tip! If you add the red chili peppers too early, they tend to burn, so add them after the garlic has colored.
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5. Add 200g canned tomatoes and simmer, crushing them with tongs or similar. Pro Tip! Leftover whole tomatoes can be frozen in a plastic bag, making them easier to crush later.
   🕒 05:18
6. Add 1 tsp consommé, 2 pinches salt, and 1 tsp honey, and simmer until the sauce is thick enough to leave a trail when a spoon is dragged through it. Pro Tip! Adding honey provides richness and sweetness without needing onions, making it easier to eat. Pro Tip! Reducing the sauce allows the umami from the bacon, garlic, and chili peppers to infuse into the tomato sauce.
   🕒 05:57
7. Add 350ml water. Once it boils, add 100g 1.4mm pasta. Pro Tip! By cooking it in one pan, the pasta's cooking water blends with the sauce, creating thickness and a unified texture. Thin pasta absorbs the sauce well.
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8. Simmer over medium heat for 5 minutes to evaporate the liquid.
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9. With about 30 seconds remaining, increase heat to high and continue to simmer until most of the liquid has evaporated.
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10. Once the liquid has evaporated, mix in 1/2 tbsp olive oil. Pro Tip! The olive oil added at the end provides a different flavor profile than what was heated.
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11. Serve on a plate. Add Tabasco to taste. Pro Tip! Twisting and piling the pasta high helps it stay warm longer. One-pan pasta is characterized by staying hot until the last bite.
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