Pasta with South Sea sauce

Ingredients for 2 servings:

• 1 large can of tomatoes, peeled and roughly chopped
• 100 g bacon, finely diced
• 1 small jar onion(s) (shell onions), whole
• 1 onion(s), finely diced
• 1 garlic clove(s), finely diced
• 1 pepper, red, finely diced
• 1 tbsp ketchup
• 1 tsp chili sauce, sweet and sour
• 1 tsp Tomato paste
• 1 tsp sugar
• salt and pepper
• 150 g crayfish (crayfish meat), pickled in garlic oil
• 100 g scampi, pickled in garlic oil
• 200 g pasta
• 5 basil leaves
• 1 dashes lemon juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Fry the bacon in a hot pan until crispy, then skim off the excess fat and set aside. In the same pan, cook the onion and garlic without any fat until translucent. Just before the end, add the pearl onions (with a few drops of the stock if you like). Add the tomatoes and their juices, ketchup, chili sauce, tomato paste, and chili peppers. Season with salt, pepper, sugar, and lemon juice, and simmer gently for at least half an hour. Halve the scampi. Add them along with the crayfish in their own oil and the bacon, toss the basil over the top, and heat for a further 5 minutes, stirring occasionally. Cook the pasta according to the package instructions, then refresh in a pan with a splash of cold water. Drain and toss with 1 teaspoon of olive oil. Serve both separately at the table and enjoy with a glass of Chianti.