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Tomato, ricotta and pancetta tortiglioni
Tomato, ricotta and pancetta tortiglioni
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Healthy and satisfying family pasta dish, ready in no time.
Ingredients:
  • 350g dried tortiglioni pasta
  • 4 slices pancetta
  • 375.00 ml reserved bracciole sauce (see related recipe or note)
  • 250.00 ml fresh basil leaves, loosely packed
  • 200g fresh ricotta, crumbled
  • Small fresh basil leaves, to serve
Instructions:
  • Boil pasta in a generously salted large saucepan of water according to package instructions until tender. Drain and return to the pan.
  • Heat a large non-stick frying pan over medium-high heat. Cook pancetta for 2 minutes on each side until crispy. Transfer to a paper towel-lined plate and crumble into pieces.
  • Pour the reserved sauce into the frying pan. Cook and stir for 5 minutes until warm. Combine the sauce with the pasta and mix well. Toss in basil leaves and season with salt and pepper. Gently stir to blend all flavors. Plate the dish and sprinkle ricotta and pancetta on top. Serve and enjoy!

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