Pancetta, tomato and chilli pasta

0

You can get this meal on the table in under 30 minutes. It is very spicy so hold back on the chilli if you like it milder.

Serves 4 with leftover sauce

Ingredients

6 slices of pancetta (you can also use bacon)
1 tablespoon olive oil
1-2 red chillies or ½ teaspoon of dried chillies
1 tin of good quality tomatoes
400g penne
8 fresh basil leaves
Freshly grated Parmesan
Drizzle of extra virgin olive oil

Instructions

1. Fry the pancetta in a tablespoon of olive oil over a medium heat in a frying pan until golden.

2. Finely chop the chilli and add to the pancetta. Fry for 2 minutes.

3. Pour the tomatoes and juice into the saucepan, mashing the tomatoes with a fork. Cook the sauce for 20-25 minutes until the oil rises to the top.  Stir the sauce from time to time to make sure it doesn’t burn. It will get thicker the longer it cooks.

4. While the sauce is cooking, boil a litre of water with a large pinch of salt in a large saucepan. Cook the penne for 8-10 minutes or until al dente. Toss the hot drained pasta with the pancetta sauce in the frying pan and cook for another minute or two. Serve in bowls topped with basil leaves and freshly grated Parmesan.

Recipe Note
The finished sauce can be held in the fridge for up to 3 days. Reheat and stir into cooked al dente pasta. It also freezes well.

YOU MAY ALSO LIKE THESE RECIPES

Linguine with Vodka and Roast Tomato Sauce

Spaghetti with chicken, cherry tomatoes and basil

Spaghetti con le Vongole

Roast tomatoes with Thyme and Sea Salt

Orzo with Chicken, Peas, Parmesan and Mint

Proscuitto di San Danielle with Mozzarella and Tomatoes

Spaghetti with Radicchio and Ricotta

Fiorentina Steak with Olive Oil, Rosemary and Pepper Sauce

Spaghetti with Prawns and Garlic

Related Recipes and Features

Light French Onion Soup The classic French onion soup is dark with heavily caramelised onions and is often supplemented with red wine and thickened with flour. This is a ligh...
French Brioche Toast with Berry Compote and Sour Cream Breakfast or dessert or a midday treat? You choose. We can eat french toast any time of the day. You can find brioche in the supermarket now – it's no...
Sweet-and-sour tomatoes 'This is one of my all-time favourite tomato preparations', says Christine Manfield in her book Tasting India. 'From Rashmi Singh at Rohet Garh, it ep...
Blue Cheese, Spinach, Pear and Walnut Salad A classic combination of salty blue cheese with sweet palate cleansing pear. Ingredients 1 bag of washed baby spinach, mixed leaves or watercres...
Squash and Orange Soup This has to be the quintessential soup for autumn though it is good to eat year round. Choose a small variety of squash like kuri or butternut squash....
Buttermilk Pancakes These are the smaller thick fluffy pancake you find in American diners. You can make them sweet or savoury: if you add sugar serve them with crispy ba...
Share.

Comments are closed.

Follow

Follow this blog

Get a weekly email of all new posts.

Email address