Trofie with tomato, onion and pancetta

6 servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
1 large Onion; finely chopped
1 130 gram pac cubetti pancetta
1 Red chilli; finely chopped
175 millilitres White wine; (6fl oz)
2 400 g cans chopped tomatoes
2 tablespoons Sugar
Salt and freshly ground black pepper
1 60 grams pac grated parmesan cheese

Directions

In a large frying pan or saucepan heat the olive oil and saute the onions, pancetta and chilli, then add the white wine and boil to reduce before adding the tomatoes and sugar.

Cover and cook over a moderate heat for approximately 20-25 minutes.

Just prior to the end of the sauce cooking time cook the pasta as per pack instructions.

Drain the pasta, then add to the tomato, onion and pancetta sauce, mix to combine then season with salt and freshly ground black pepper. Sprinkle with parmesan and serve immediately.

Converted by MC_Buster.

NOTES : A dish which once originated from the Roman countryside.Comprising of tomatoes, onion and pancetta incorporated into a pasta base.

Converted by MM_Buster v2.0l.

Related recipes