Pasta, Noodles and Rice Recipes - Orecchiette with Spicy Tomato and Pancetta Sauce Recipe

Ingredients

Serve 4

• 2 tablespoons olive oil

• 1 onian, chopped

• 2 garlic cloves, chopped

• 125 g/4 oz pancetta, chopped

• 400 g/13 oz can chopped tomatoes

• 1/2-1 teaspoon crushed dried chilies

• 125 ml/4 fl oz red wine

• 300 g/10 oz orecchiette

• handful of flat leaf parsley, chopped

• handful of basil, chopped

• salt and pepper

• 75 g/3 oz Parmesan shavings, to garnish

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Method:

1. Heat the olive oil in a saucepan, add the onion, garlic and pancetta, and sauté for 5 minutes.

2. Add the chopped tomatoes, dried chilies and red wine, and simmer for 15 minutes or until the sauce is rich and thick.

3. Meanwhile, cook the pasta until al dente. Drain well. Stir the parsley, basil, and salt and pepper into the sauce. Add to the pasta and toss well.

4. Garnish with some of the Parmesan shavings, place the rest in a separate bowl and serve.