1. Cut all vegetables into small cubes;
2. Dice bacon and mince garlic;
3. The pasta is cooked and cut into inch pieces after cooling;
4. Prepare tomato sauce and Italian-style mixed spices;
5. Raise the wok, add olive oil in the hot pan, stir-fry the diced bacon on low heat until golden brown and crispy;
6. Add minced garlic and onion, stir fry until fragrant;
7. Add tomato sauce and stir-fry for about half a minute;
8. Add other diced vegetables and stir-fry evenly;
9. Add chicken broth or water; chicken broth is fresh and refreshing, and it is more suitable for water in summer;
10. Bring to a boil on high heat for about 3 minutes, add the pasta and continue to boil;
11. Season with salt and sugar;
12. Add a little black pepper and start the pot.
