Photo of Spicy pancetta and cherry tomato pasta by WW

Spicy pancetta and cherry tomato pasta

8
8
8
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

Pancetta

30 g, finely chopped

Brown onion

1 medium, thinly sliced

Garlic

2 clove(s), thinly sliced

Dried chilli flakes

¼ tsp

Pasta

225 g, bucatini, dried

Cherry tomato

500 g, halved

Chicken stock

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

cup(s), (25g)

Instructions

  1. 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.
  2. 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.
  3. Remove pan from heat. Stir in pancetta, artichokes, parsley and half the parmesan. Serve sprinkled with remaining parmesan.