Pancetta Pasta
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Pancetta Pasta
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 500 grams fusilli pasta
- 250 grams pancetta
- basil fresh, handful
- 1 bottle tomato passata
- 1/3 onion
- extra virgin olive oil EVOO
- salt
- 5 L water
Instructions
- Boil the water on the stove in a large pot.
- Chop up the onion and then the basil and pancetta both into strips.
- Heat up 3 tablespoons of EVOO in a fry pan on a medium heat.
- Add the onion and let simmer for a minute.
- Add the pancetta and sauté for a few minutes.
- Pour the passata into the pan and stir using a wooden spoon
- Add a sprinkle of salt and a handful of fresh basil leaves and stir through once again.
- Leave to simmer on a low-medium heat for at least 15 minutes.
- Once the water has boiled in the large pot, add a sprinkle of sea salt and mix to help dissolve.
- Cook the fusilli pasta according to the packet instructions as the cooking time of all brands of dry pasta vary.
- Strain the pasta and add it to the pan with the sauce.
- Smother the pasta with the sauce using a wooden spoon.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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