Penne Arrabiata

Been away on me holliers for a few days so slow to get back on the blog, but I've got some exciting new stuff to put up over the next few days. For now I'll share another one of my favourite pasta dishes (I'm a fool for Italian and Italian inspired food) Hope you enjoy!

Penne Arrabiata with crispy pancetta and basil 25 mins Ingredients:

• Olive Oil

• 2 garlic cloves

• 150g - 5oz cubed pancetta

• 1 red chilli

• 2x40z tins of cherry tomatoes

• 1 glass of red wine

• 3 squidges of tomato puree

• 2 tsp paprika

• 2 tsp dried oregano

• 2 sprigs of fresh thyme

• 35 g - 12oz penne pasta

• Extra Virgin Olive oil

• Salt and freshly ground black pepper

• Small bunch of fresh basil

• 5 g - 2oz parmesan cheese

Put a small drizzle of olive oil into a medium saute pan on medium heat. Peel and finely chop the garlic while you wait. Once the oil is hot, tip in the pancetta and let it cook away for a few minutes, stirring it from time to time, until it is crisp and golden brown all over. Then add the garlic and cook for 1 minute more, being careful that it doesn't burn. Chop up the chilli, leaving the seeds in if you like it very hot. Throw it into the pan along with the tinned tomatoes, red wine, tomato puree, paprika and oregano. Pick the leaves from the thyme and add them with some salt and pepper, then leave everything to bubble away for about 15 minutes. Stir the sauce now and again so that it doesn't catch on the bottom. While this cooks, put the kettle on to boil for the pasta. Put a large pan on the hob, pour in the boiling water, tip in the pasta and cook according to the packet instructions. Once the pasta is cooked, drain it well and then return it to the pan it was cooked in. Drizzle with some extra virgin olive oil, season with salt and pepper. If the sauce is to acidic add a bit of caster sugar and return to heat for a few moments. Tip the pasta into the sauce, mix well and divide among four bowls. Use some basil and grated parmesan to finish.

#pasta #recipes