Method:
1 Heat oil in a saucepan over medium heat, add onion, garlic, chilli, rosemary and bacon and cook for 2-3 minutes or until soft. Add red wine and diced tomatoes and cook for 10-12 minutes or until sauce reduces. Add chopped parsley and season with salt and pepper.
2 Cook the pasta in a large saucepan of boiling salted water for 3-4 minutes or until pasta is al dente, use a slotted spoon to remove pasta to the sauce. Add beans to the boiling water and cook for 1 minute. Drain, cut in half.
3 Toss the pasta and sauce over low heat until well combined. Spoon pasta into a shallow bowl, top with green beans, crumble over the cheddar cheese, serve.
