Pancetta Arrabiata Spirals
- Milk
- Gluten
The classic combo of onion, garlic and tomato pair brilliantly with salty pancetta and basil in this pasta sauce. The real hero of the dish is the fresh and dried chilli which adds flavour and warmth. If you’re feeling brave, amp up the amount of chilli flakes you add and enjoy this dish the traditional, ‘angry’ Italian way. WARNING: these little suckers pack a punch! Buon appetito.
Ingredients
½
red onion
1 portion
pancetta
¼ tsp
chilli flakes
1 clove
garlic
1 tin
diced tomatoes
1
tomato
1 bunch
basil
½ bag
rocket
1
long red chilli
½ block
Parmesan cheese
(Contains: Milk;)
250 g
Spiral Pasta
(Contains: Gluten;)
Not included in your delivery
1 tbs
olive oil
2 tbs
white wine
½ tsp
sugar
Utensils
Cooking Steps
To prepare the ingredients, finely chop the red onion, pancetta (rind removed), and tomato. Peel and crush the garlic. Finely slice the basil and long red chilli, and grate the Parmesan cheese.
In a large pot, bring some salted water to the boil. Add the wholemeal spiral pasta to the boiling water and cook for approximately 10 minutes or until ‘al dente’, stirring regularly to ensure that the pasta does not stick. Drain and set aside.
Meanwhile, heat the olive oil in a large, deep frying pan over a medium-high heat. Add the onion, pancetta, and chilli flakes. Start with only half of the chilli flakes if you don’t like things to get too spicy! Cook for 3-4 minutes or until the onion has softened. Add the garlic and cook for 1 minute or until fragrant. Add the white wine, diced tomatoes, tomato, sugar and the basil and bring to a simmer. Simmer for 3-4 minutes or until slightly thickened.
Add the drained pasta to the pan and stir through the rocket. Season well with salt and pepper.
Scoop generous spoonfuls of this rustic pasta into serving bowls. If you like a chilli hit, sprinkle it with the fresh chilli and top with the Parmesan cheese.
