4 rashers smoked streaky bacon, cut into 2cm/¾-wide strips
300-350g/10½-12oz gluten free spaghetti
1 tsp dried chili flakes
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried oregano
100ml/3½fl oz lactose free double cream (optional)
salt and freshly ground black pepper
Half-fill a large saucepan with water and bring to the boil. Heat the oil in a large, non-stick frying pan over a medium heat.
Add the vegetables and bacon and fry for 5-6 minutes, or until softened and lightly browned.
When the water is boiling, add the gluten free spaghetti in four batches, allowing each batch to soften into the water before adding the next. Stir well, then cook the gluten free spaghetti according to the packet instructions, stirring occasionally.
While the gluten free spaghetti is cooking, stir the chili flakes into the vegetable and bacon mixture, then add the tinned tomatoes, tomato purée, oregano and 250ml/9fl oz water.
Season, to taste, with the salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring regularly, until thickened. Stir in the lactose free cream and return the mixture to a gentle simmer.
Drain the gluten free pasta in a colander and return to the pan. Pour over the creamy tomato sauce, then stir the sauce into the gluten free spaghetti until evenly coated.
To serve, divide the gluten free spaghetti equally among four warmed serving bowls and serve.