Spicy pancetta & cherry tomato pasta
30 g, thinly sliced
1 medium, finely chopped
White pasta, cooked
225 g, tubular spaghetti (bucatini)
Fresh Chicken Stock
Artichoke hearts, cooked
- 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.
- 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.
- Remove the pan from heat. Stir in pancetta, artichokes, parsley and half the Parmesan. Serve sprinkled with remaining Parmesan.