This is a recipe handed to me by my mum. I've no idea where she got it from; there's nobody Polish in our family, and I have no idea where the dish got its name. If anyone recognises it, I'd be interested to hear from them.

It's a rich tomatoey meal, but the bacon adds its own flavour. You can add a bit of garlic if you wish, but I think this takes the emphasis away from the main taste of the meal.

• Bacon. No set amount, I use about 6 - 8 rashers, trimmed.
• One large onion.
• One tin of tomatoes.
• Tomato purée.
• One Smoked Pork Sausage, the U-shaped variety.
• Peppers: green and red, half of each, deseeded.
• Oregano.
• Black Pepper, coarsely ground.
• Spaghetti. The sort in a packet, not the tinned stuff.
• Olive oil.

Chop the bacon into pieces (about 2cm long). Chop the onion, but not too finely—larger chunks give a good texture to the meal.

Put the onion and bacon into a frying pan or wok, and cook with just a little olive oil.

Once the bacon is cooked, add the tin of tomatoes. Either use the chopped variety, or mash them up yourself. Use all the tin's content, including the juice.

Add oregano and ground pepper to taste, and a good squirt of tomato purée. I use quite a lot; it gives a good, rich taste to the meal. Turn the heat down to simmer.

Set a pan of water on to boil.

Chop the peppers into small slices, and add these to the wok.

While this is cooking, slice the sausage into 1cm thick slices. Lay them on a plate, and microwave¹ them for about three minutes, until cooked. Add them to the wok.

Put the spaghetti into the boiling water, and cook as you would do normally. Once cooked, drain, and if desired, toss in a little butter.

Serve onto warmed plates.

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