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Taken from the book Leftovers by Stella Newman

pastafriends.blogspot.co.uk

Makes enough sauce for two…

100g linguine

70g cubed pancetta

butter

olive oil

onion

clove of garlic

chilli flakes

sugar

salt

tin of tomatoes

40ml single cream

percorino or parmasan

 

Heat the butter and olive oil in a pan over a medium heat

Add the onion and cook for 5 minutes

Add the pancetta and garlic and cook for a further 10 minutes

Add the tomatoes, chilli, salt and sugar.  Stir and leave on low for 30 minutes.

Meanwhile cook the pasta

Two minutes before the pasta is ready add the single cream to the tomatoe sauce, taste for seasoning and bring back to simmer.

Drain the pasta, pour the sauce over and grate some cheese on top.

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