Spicy pancetta and tomato pasta
96 g, (buy 6 slices, or 120g) fat trimmed, thinly sliced
300 g, (tubular spaghetti)
1 medium, finely chopped
Dried chilli flakes
½ tsp, (a large pinch)
Grated parmesan cheese
25 g, (1/3 cup)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, halve half the tomatoes. Heat oil in a deep non-stick frying pan over medium-high heat. Add onion and chilli and cook, stirring, for 5 minutes or until onion has softened. Add pancetta and cook, stirring, for 2 minutes or until golden and crisp.
- Add tomatoes and ⅔ cup (160ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 7–10 minutes or until tomatoes collapse and sauce thickens. Add pasta to sauce and toss gently to combine. Sprinkle with parmesan to serve.