August 11, 2014 by dgarnett2013
Penne with tomato and pancetta: Angela Hartnett’s Cucina
- 4 tabs olive oil, plus extra for drizzling
- 1 onion, finely chopped
- 2 x 400g can plum tomatoes
- 1 garlic clove, finely chopped
- pinch of sugar
- 1 sprig of rosemary
- 500g penne or rigatoni
- 1 tab olive oil, plus extra for drizzling
- 200g panetta, diced
- 1 tab chopped fresh flat leaf parsley
- handful of freshly grated Parmesan
- Salt and freshly ground black pepper
First make the tomato sauce:
Heat the olive oil in a pan over a medium heat.
Add the onion and cook for 5 mins, or until soft and translucent.
Roughly squash the tomatoes with either your hands or a fork. Add them to the pan along with the garlic, tomato puree, sugar and rosemary.
Lower the heat and simmer for 25 – 35 mins, or until the sauce is thick and jam-like in consistency.
Remove the rosemary sprig and finish with a drizzle of olive oil. (You can store the sauce in the fridge for up to 4 days or freeze until ready to use).
Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 mins or according to packet instructions until al dente.
Heat the oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides, about 3 – 4 mins.
Add the tomato sauce to the pancetta, reduce the heat and simmer gently for 2 – 3 mins.
Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if necessary. Stir in the parsley and serve immediately with Parmesan and a drizzle of olive oil.
Eaten the night we saw Spectra by Ryoji Ikeda