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About this recipe:
This classic Italian pasta dish is fast and easy to make, especially if you always keep pancetta to hand, it even freezes well.
2 tablespoons olive oil
1 small onion, sliced
1 clove garlic, crushed
1 fresh chilli, finely chopped
100g (4 oz) pancetta, cubed or sliced
300ml (1/2 pt) passata
150ml (5 fl oz) water
salt and freshly ground black pepper, to taste
225g (8 oz) penne pasta
- Heat the oil in a pan over medium heat. Cook the onion, garlic and chilli until tender, about 5 minutes. Add the pancetta and cook for 1 additional minute.
- Pour in the passata and water; season with pepper. Simmer gently for 20 minutes.
- Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain the pasta and toss with the sauce. Serve immediately.
For more heat, add an additional chilli. If you don't have fresh chillies, use 1 to 2 teaspoons chilli flakes. In a pinch, you could use bacon instead of pancetta.
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