Ingredients

The following ingredients have 4 Servings
  • 11.2 oz (320g) farfalle ((bow tie) pasta)
  • 1.7 oz (50g) smoked pancetta (, cubed)
  • 14.8 oz (420g) chopped tinned tomatoes (, high quality)
  • 1/2 fresh red chili
  • 2 cloves garlic
  • 3.5 fl oz (100ml) water
  • 3.5 fl oz (100ml) cream
  • 1 tbsp oilve oil
  • 1 small bunch parsley
  • salt and pepper

Instruction

  • Bring a large pot of salted water to a boil. Add the olive oil to a large pan. Add the pancetta then finely chop the red chili and garlic and add to a pan. Stir the mixture and let the pancetta brown slightly. Add the farfalle pasta to the boiling water and cook according to packet instructions until al dente.
  • Add the chopped tomatoes and water to the pan with a pinch of salt and pepper and stir. Let simmer for 4-5 minutes. Add the cream, stir and let it simmer again for around 3 minutes or until the pasta is cooked.
  • Drain the pasta and add to the pan with some finely chopped parsley. Stir until the pasta is thoroughly coated in the sauce, serve.