Do as the Romans do, and enjoy this simple pasta with savoury pancetta and parmesan.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 100g sliced pancetta, coarsely chopped
- 2 garlic cloves, crushed
- 1 teaspoon dried chilli flakes
- 800g truss tomatoes, coarsely chopped
- Pinch of sugar
- 375g dried bucatini pasta
- 40g (1/2 cup) finely grated parmesan
- Chopped fresh continental parsley, to serve
Method
- Step 1Heat oil in a frying pan over medium heat. Cook onion, stirring often, for 5 minutes or until soft. Add pancetta. Cook, stirring, for 3 minutes or until golden. Add garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Add tomato. Cook, stirring, for 2 minutes or until the mixture boils. Simmer for 10 minutes or until mixture thickens slightly. Stir in sugar.
- Step 2Meanwhile, cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 60ml (1/4 cup) of cooking liquid.
- Step 3Return the pasta to pan. Stir in the sauce. Gradually add just enough of the reserved cooking liquid to lightly coat the pasta. Sprinkle with parmesan and parsley.
- Low sugar
Nutrition
2397 kj
Energy
18g
Fat Total
5g
Saturated Fat
7g
Fibre
24g
Protein
23mg
Cholesterol
826mg
Sodium
7g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black & Liz Macri
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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