This is a great salad to eat when all the rich food of Christmas becomes too much. Easy to prepare and really good served with other cheeses such as goat’s cheese or Stilton. Substantial enough to serve on its own or with our Italian Schiacciata. […]
Month: December 2017
This is a nice, tasty storecupboard dish which can be rustled up quickly for a midweek supper. It’s packed full of flavour and can easily be made vegetarian by omitting the pancetta. For the pasta I’ve used an organic wholewheat Fusilli but other shapes such as Penne work equally well. Just use whatever is in your cupboard.
- Olive oil
- 2 garlic cloves, crushed
- 75g smoked cubed pancetta
- 1 red chilli, deseeded and finely chopped
- 2 x 400g tins of chopped tomatoes
- 150ml red wine
- 1 tbsp tomato purée
- 2 teasp paprika
- 2 teasp dried oregano
- pinch caster sugar
- 300g pasta, such as penne or fusilli
- Salt and freshly ground black pepper
- Small bunch of fresh basil
- parmesan cheese, grated
Heat a drizzle of oil in a frying pan, over a medium heat. Add the pancetta and cook until crisp and golden, stirring occasionally. Add the garlic and chilli and continue to cook for another minute being careful not to burn the garlic.
Add the red wine to the pan and let it bubble away for a couple of minutes before adding the tinned tomatoes, tomato purée, paprika, oregano and a pinch of sugar. Season well with salt and freshly ground black pepper and leave to gently simmer for about 15 minutes, stirring occasionally.
Whilst the sauce is cooking, cook the pasta according to the packet instructions. Once the pasta is cooked drain well, reserving some of the starchy cooking water.
Add the drained pasta to the sauce and mix well. Add a splash of the starchy cooking water and stir. The sauce should stick to the pasta.
Divide between 4 bowls then top with some ripped up basil and finish with some grated Parmesan cheese.