Ingredients
400g rigatoni or penne
150g bacon lardons, any large pieces cut smaller
1 red onion, finely chopped
2 garlic cloves, minced or finely chopped
1 tsp chilli flakes
1½ tbsps tomato puree
200g cooked leftover chicken
200ml wine or water
½ stock pot, chicken or vegetable
150ml mascarpone
Salt
Pepper

Method
Put on a large pan of heavily salted water.  Cook the pasta according to the packet instructions.

Meanwhile put the bacon into a frying pan with 1 tbsp oil on a medium high heat for 5-7 minutes until it is golden.  Be brave here, the bacon needs a good golden colour on it and once the onions go in some colour will be lost.

Add the onions to the pan and cook for a further 5-7 minutes, stirring often to stop them sticking.  Add the garlic and chilli flakes and cook for an additional minute before adding the tomato puree, mix through and then add the chicken and the wine.  Stir thoroughly and, add the stock pot and bring to the boil. Add the mascarpone and stir until fully mixed together.  Reduce the heat to low and keep warm until the pasta is ready.

When the pasta is ready, take a cup of the pasta water out and put to one side and add the pasta to the sauce..  Stir everything together and only add pasta water if it is needed, the sauce should be silky smooth and the pasta should not be drowning in sauce and just needs to be wet.  Generously season with the black pepper.  Check the seasoning and adjust if necessary.  Serve hot with a little sprinkling of parmesan.