I’ve been looking to perfect a really quick and simple pasta dish that packs a punch. The wonders of being a working parent means that you’re always on the lookout for something that’s a little more sophisticated than throwing some fish fingers in the oven but which doesn’t leave you an exhausted heap on the floor in the way that a Jamie 30-minute meal does. This is that dish! (Also, see Tips below.)Print this Recipe
- 1 tablespoons of olive oil
- 1 onion, diced
- 5¼ ounces / 150g diced pancetta
- 1 red chilli, deseeded and finely chopped
- 14 ounces / 400g can chopped tomatoes
- 2 tablespoons of white wine
- 2½ ounces / 75g parmesan, grated
Heat the oil in a large frying pan and add the onion, pancetta, and chilli, frying on a medium heat for 5 minutes.
Add the tomatoes and wine.
Lower the heat and simmer for 20 minutes, stirring regularly.
Serve with pasta, and with a generous sprinkle of parmesan.
Enough for 4 sensible portions or 2 indulgent ones!
If I’m making this for the entire family, I simply keep a small pan for the kids on the side and put a small amount of each ingredient in there (minus the chilli) and keep both pans on the go.
Pancetta is Italian pork-belly bacon cured with salt and spices, but not smoked. It comes rolled in a cylinder and is used to flavour pastas, sauces, meats and vegetable dishes. The largest pancetta weighing 150.5kg / 331.79 lbs was displayed at the Pancetta Festival Ponte dell’Olio, Italy, on 23rd June, 2002. It was made by the Commune de Ponte dell’Olio and the Piacenza Chamber of Commerce.Print this Recipe