1.Cook pasta in large saucepan boiling water until tender. Reserve ¼ cup of the cooking liquid; drain pasta.
2.Meanwhile, cook bacon and chorizo, separately, in medium heated frying pan, stirring, until crisp. Drain separately on absorbent paper.
3.Combine pasta, ratatouille and reserved cooking liquid with chorizo, cheese, tomato and basil in large bowl, season to taste; divide into serving bowls.
You could substitute the bacon and chorizo with ham and mild salami if you prefer.Note