Photo of Spicy pancetta & cherry tomato pasta by WW

Spicy pancetta & cherry tomato pasta

5
5
5
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Pancetta

30 g, thinly sliced

Onion(s)

1 medium, finely chopped

Garlic

2 clove(s)

Chilli flakes

1 pinch

White pasta, cooked

225 g, tubular spaghetti (bucatini)

Cherry Tomatoes

500 g

Fresh Chicken Stock

1000 ml

Artichoke hearts, cooked

170 g

Parsley, fresh

30 g

Parmesan Cheese

25 g

Instructions

  1. Heat a large, deep, 30cm base, nonstick frying pan over a medium heat. Cook the pancetta, stirring occasionally, for 5 minutes or until crisp. Transfer pancetta to a plate with a slotted spoon.
  2. Cook the onion, covered, in the same pan over a 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 the pan from heat. Stir in pancetta, artichokes, parsley and half the Parmesan. Serve sprinkled with remaining Parmesan.

Notes

To make it vegetarian, remove the pancetta and use vegetable stock. Remember to adjust the SmartPoints.

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