Pancetta Pasta

Pancetta Pasta - Vincenzo's Plate

5L water
1/2 onion
Handful of fresh basil
250g pancetta
Extra virgin olive oil
1 Bottle of tomato passata
500g fusilli pasta

1. Boil the water on the stove in a large pot.
2. Chop up the onion and then the basil and pancetta both into strips.
3. Heat up 3 tablespoons of Extra Virgin Olive Oil in a fry pan on a medium heat.
4. Add the onion and let simmer for a minute.
5. Add the pancetta and sauté for a few minutes.
6. Pour the passata into the pan and stir using a wooden spoon
7. Add a sprinkle of salt and a handful of fresh basil leaves and stir through once again.
8. Leave to simmer on a low-medium heat for at least 15 minutes.
9. Once the water has boiled in the large pot, add a sprinkle of sea salt and mix to help dissolve.
10. Cook the fusilli pasta according to the packet instructions as the cooking time of all brands of dry pasta vary.
11. Strain the pasta and add it to the pan with the sauce.
12. Smother the pasta with the sauce using a wooden spoon.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License