Bacon and chili pasta!
Pancetta, the Italian version of bacon, has a delicious strong porky flavour. Unlike bacons which is mostly smoked, pancetta is salt cured and air dried giving a different taste
I love amatriciana, because its simplicity is a great way to make the most of the pancetta a flavour.
– 200g pancetta
– 1 large sprig rosemary
– 1 large onion finely chopped
– 1 tbsp olive oil
– 1 370g can whole peeled tomatoes
– 150ml red wine
– pinch of dried chilli flakes
– salt & pepper
Start by gently frying your diced pancetta, in the olive oil with the sprig of rosemary, until it starts to colour. Then add the pinch of chili flakes, and onion and cook till onions have softened. Add the red wine, drained tomatoes and some of the reserved tomato juice from the can. You want to cook the sauce for up to 60-minutes, but within the first 25 minutes it should be ready. If you need to add some more liquid during the cooking you can, but when uou done this is a thick sauce. The longer you cook the sauce the milder and sweeter the tomatoes are. Cook your pasta to the pack instructions and toss together with the sauce, if you find it a bit dry drizzle with some olive oil.