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.

In a skillet, saute diced onion for a few minutes until the onion turns soft and translucent. Add minced garlic and diced red pepper and stir to mix.

Add the chicken. Recipe is here http://thailand1dollarmeals.com/recipe/smoky-barbecued-pulled-chicken/

Once mixed, add the chicken stock and cream. Bring this to a boil and add the pasta. Give the pasta a stir. Cover the skillet and simmer for 10-15 minutes, or until the pasta is tender. Remember to give the pasta a stir occasionally. If the water level is too low, add a little more chicken stock. The starch in the pasta will thicken the sauce as it cooks.

Once the pasta is tender, the dish is ready. Season with salt and black pepper as desired. Serve the pasta, topped with cherry tomatoes, Italian parsley, chili flakes if desired, and Parmesan.

Season the chicken with salt and coarsely ground black pepper. Toss with a little flour. In a pot or large skillet, brown the chicken in batches in a little olive oil. Once the chicken pieces have been browned and cooked through, transfer them into a bowl. Set them aside.

In the same pot or skillet, add a little more olive oil. Saute the garlic over medium heat for about 30-40 seconds, or until fragrant. Add the red pepper and stir to mix. Add mushrooms and the anchovy fillets. Mush the anchovy fillets – they will disappear into the sauce and impart the most amazing savory flavor to the dish!

Return the chicken into the pot or skillet and stir to combine. Transfer all the ingredients from the pot into a bowl. Set this aside.

Add white wine (or replace with the same quantity of chicken stock if you want to omit wine) into the pot. Bring this to a boil. Using your spatula, gently scrape the bottom of the pan to dislodge the brown bits of flavor. Add the additional chicken stock, bring this to a boil then add the pasta. Make sure the pasta is submerged in the liquid, turn the heat to low and cover the pot. The pasta will cook and soften. Stir occasionally and cook until the pasta is done.

Return the ingredients into the pot, add more black pepper if you like, and toss to combine. Sprinkle chopped parsley and serve.