In a heavy-bottom pan, brown the bacon in a little olive oil. Once the bacon bits are brown, transfer them into a bowl and set this aside. In the same pan, add the diced onion and cook for 30 seconds. Add the minced garlic and cook a further 30 seconds. Add chicken stock. Use your spatula to gently scrape the bottom of the pan (OR use a non stick pan).

Finely chop the can tomatoes and juice (or use tomato puree) and add into the pan. Bring this to a boil and add the pasta. I used pasta curls but you can use any pasta you like.

Give everything a good stir, reduce the heat and simmer this for about 10-15 minutes, or until the pasta is cooked. The sauce would have thickened slightly as well from the starch that was released when the pasta was cooking. If the sauce is too tart, add a little sugar to balance the flavor.

Turn off the heat, season with salt (if needed), chili flakes and freshly ground black pepper. Sprinkle the bacon on the pasta and top with chopped parsley, as well as grated Parmesan before serving.