One-pan pancetta and chilli linguine
Prep time: 5 minsTotal time: 
One-pan pancetta and chilli linguine
Prep time: 5 minsTotal time: 
Angela Boggiano
Angela Boggiano
Ingredients
- 1 tbsp olive oil
- 1 x 80g pack smoked cubetti pancetta
- 1 red chilli, sliced, deseeded if you wish
- 2 garlic cloves, finely sliced
- 1 x 300g pack vine tomatoes, roughly chopped
- 500ml vegetable or chicken stock
- 200g dried linguini
- ½ x 28g pack fresh basil leaves
- 2 tbsp Parmesan, grated, to serve
Serving suggestion
- 80g pack of watercress, spinach and rocket
- 80g cucumber
Step by step
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Heat the oil in a large heavy-based frying pan, about 23cm base measurement; cook the 3 pancetta for a few minutes until starting to turn golden. Add the chilli and garlic and cook for just 1 minute. Tip in the tomatoes and stock and stir together well, bringing the sauce to the boil.
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Add the linguini to the pan, submerging it underneath the sauce. Cover the pan and simmer gently for 2-3 minutes, then, removing the lid and using a fork, stir the pasta, separating the strands so they don't stick together. Cook the pasta uncovered, at a fairly active bubble, for a further 10-12 mins, stirring every now and then, until it is cooked and tender, and the sauce has reduced and coats the pasta well.
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Scatter in the fresh basil leaves, add the Parmesan if using it, and serve in warmed bowls with a good grinding of black pepper.
