Perfect for 28cm or 30cm Deep Fry Pan - Serves 4
This thick and spicy tomato sauce is loaded with goodness and takes only minutes to prep and cook. Use this sauce over pasta or as a chunky sauce to accompany chops or steaks. Use the glass lid and to retain the flavor and moisture of this sauce.
INGREDIENTS:
1 tablespoon olive oil
5 oz. pancetta, diced
1 medium red onion, chopped finely
½ mild red chili, de-seeded and chopped finely
1 large garlic clove, crushed
1 can (14 ½ oz.) plum tomatoes, quartered
½ cup water (or dry white wine)
2 tablespoons tomato paste
Small handful fresh basil leaves
2 tablespoons fresh flat leaf parsley, chopped
Freshly ground black pepper
12 oz. dried Tagliatelle (or Fettuccine)
2 tablespoons Fontina cheese, coarsely grated
1. Heat oil in the pan over a medium heat. Add the pancetta, onion, chili and garlic and sauté gently, stirring occasionally, until the onion is beginning to soften and the pancetta begins to brown.
2. Stir in the tomatoes, water (or wine), tomato paste, half of the basil leaves(shredded) and half the chopped parsley. Season with pepper. [Do not add salt as the pancetta may provide sufficient saltiness to the recipe – taste later and adjust if necessary]
3. Cover with lid and simmer for 15 minutes.
4. Cook pasta in a large pot of lightly salted water. Cook following package instructions. Drain well.
5. Remove lid from sauce and, if necessary, simmer for a few minutes without the lid to thicken the consistency – there should be little free liquid at this stage. Stir in the remaining shredded basil leaves and parsley, season to taste. Add the cooked pasta to the deep pan and fold the sauce and pasta together.
6. Serve immediately, sprinkled with the coarsely grated Fontina cheese.