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Pancetta Pepper Pasta
Servings: 3
Author: Just Jo
Ingredients
  • 1 tsp olive oil
  • 150 g pancetta chopped
  • 1 small onion finely diced
  • 1 garlic clove minced
  • 2 tbsp Marsala wine
  • 1 long pepper finely sliced
  • 1 medium courgette julienned
  • 1 can of chopped tomatoes Small bunch of basil approx 400g, finely shredded Pasta, to serve with
Instructions
  1. Put a large pan of water on to boil for the pasta (it always takes longer than I think!)
  2. Heat the oil in a large frying pan then slowly render out the fat from the pancetta
  3. When no more visible fat remaining in the pancetta (be patient, you want it to render, not catch and burn around the edges), add in the onion and cook until translucent
  4. Add in the garlic and cook for a minute until fragrant
  5. Add in the courgette and cook for a couple of minutes to turn it in the oil and start to soften it before adding the pepper and doing the same
  6. Add in the can of tomatoes with a swish of water in the empty can (you only need about a third of the can, no more)
  7. At this point, put your pasta in to boil and by the time the pasta is cooked, the sauce will be ready (go by the pack directions - my penne took 11 mins to cook to just over al dente, how we like it)
  8. Add a ladle full of the pasta water into the sauce then drain the pasta itself and add to the sauce
  9. Combine thoroughly then stir in the shredded basil
  10. Serve with some parmesan grated on top, if you have any.