Rigatoni with Tomato and Pancetta

Growing up cooking pasta with her Nonna, Angela Hartnett knows a thing or two about Italian cooking! We’ve taken this quick and delicious recipe from her book ‘Angela Hartnett’s Cucina’ to remind us of those magical meals from holidaying in Italy. Ingredients Serves 4 500g rigatoni 1 tbsp olive oil, plus extra for drizzling 200g... Read more »

Growing up cooking pasta with her Nonna, Angela Hartnett knows a thing or two about Italian cooking! We’ve taken this quick and delicious recipe from her book ‘Angela Hartnett’s Cucina’ to remind us of those magical meals from holidaying in Italy.

Ingredients

Serves 4

  • 500g rigatoni
  • 1 tbsp olive oil, plus extra for drizzling
  • 200g pancetta, diced
  • 1 quantity of basic sauce (See below)
  • 1 tbsp chopped parsley
  • Handful of grated parmesan
  • Salt and pepper

Method

  1. Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente but not overcooked.
  2. 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. This should take no more than about 3-4 minutes.
  3. Add the tomato sauce to the pancetta, reduce the heat and simmer gently for 2-3 minutes.
  4. Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if at all necessary.
  5. Stir in the parsley and serve immediately with parmesan and a drizzle of olive oil.

Basic tomato sauce

Angela herself acknowledges that it’s difficult to get really flavoursome tomatoes outside the Mediterranean and forgives us using canned plum tomatoes instead. Her tip is to add a little sugar to cut through the acidity of the tomatoes!

Makes 4-6 portions

  • 4 tbsp olive oil, plus extra for drizzling
    1 onion, finely chopped
    2 x 400g cans plum tomatoes
    1 garlic clove, finely chopped
    2 tsp tomato purée
    pinch of sugar
    1 sprig of fresh rosemary

Method

  1. Heat the olive oil in a pan over a medium heat. Add the onion and cook for 5 minutes, 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 purée, sugar and rosemary.
  2. Lower the heat and simmer for 25-35 minutes, or until the sauce is thick and jam-like in consistency.
  3. Remove the rosemary spring and finish with a drizzle of olive oil. Store in the fridge for up to 4 days, or freeze until ready to use.

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