Spicy pancetta and cherry tomato pasta
30 g, finely chopped
1 medium, thinly sliced
2 clove(s), thinly sliced
Dried chilli flakes
225 g, bucatini, dried
500 g, halved
4 cup(s), (1L)
Artichoke hearts, canned, rinsed, drained
170 g, (not in oil), coarsely chopped
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Grated parmesan cheese
⅓ cup(s), (25g)
- Heat a large, deep, 30cm base, non-stick frying pan over medium heat. Cook pancetta, stirring occasionally, for 5 minutes or until crisp. Transfer pancetta to a plate with a slotted spoon.
- Cook onion, covered, in same pan over medium-high heat, stirring occasionally, for 6-8 minutes or until golden. Add garlic and chilli flakes. Cook, uncovered, stirring, for 30 seconds or until fragrant. Add pasta, tomatoes and stock. Increase heat to high and bring to the boil. Cook, uncovered, stirring frequently with tongs, for 9-10 minutes or until pasta is al dente and liquid has reduced to a saucy consistency.
- Remove pan from heat. Stir in pancetta, artichokes, parsley and half the parmesan. Serve sprinkled with remaining parmesan.