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Penne with tomato, pancetta and rocket
Penne with tomato, pancetta and rocket
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Ingredients:
  • 500g penne rigate
  • 36.40 gm olive oil
  • 8 spring onions, tops removed and bulbs quartered
  • 2 fresh small red chillies, finely sliced
  • 2 400g cans peeled whole tomatoes, undrained and mashed
  • 125mls (1/2 cup) red wine
  • 4 fresh rosemary sprigs
  • 12 thin slices pancetta (Italian cured bacon)
  • Freshly ground black pepper, to taste
  • 1 bunch rocket (80g loose), washed
  • Parmesan (optional), to serve
Instructions:
  • Prepare pasta in a generously salted pot of boiling water according to package instructions until just tender. Drain well.
  • Heat olive oil in a saucepan over medium heat. Saute spring onions and chili for 5 minutes until the onions are soft but not colored.
  • Combine the flavorful canned tomatoes with their juices, aromatic red wine, and fragrant rosemary in the pan. Let it simmer for 10 minutes to enhance the flavors.
  • Preheat a frypan over medium heat and crisp the pancetta for 2-3 minutes.
  • Add a touch of pepper to the sauce, then mix it with the drained pasta, pancetta, and rocket. Serve right away and sprinkle with grated parmesan, if preferred.

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